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“from "6 bittersweets" - http://www.6bittersweets.com/2010/04/lemon-sponge-pie-and-giveaway.html”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 single crust pie crust
  • 3 large eggs, separated
  • 2 tablespoons zested lemon peel
  • 23 cup lemon juice
  • 1 cup milk
  • 1 14 cups sugar (may add an extra 1/4 cup if you don't want it too tart)
  • 13 cup flour
  • 14 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Roll out crust and line pie pan with crust. Leave unbaked and chill in fridge while you prepare the filling.
  3. Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth.
  4. In a separate large bowl, beat egg whites with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the lemon mixture and beat them together thoroughly.
  5. Fold the lightened lemon mixture into the remaining egg whites, stopping when there are no white streaks remaining. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. Serve with sweetened whipped cream if desired.

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