Pennsylvania Dutch Lemon Sponge Pie
(if you like lemon, you will love this)
3 Tablespoons butter, softened
1 1/4 cups cane sugar (do not use beet sugar)
4 eggs, separated
3 Tablespoons of flour
Dash of salt
1 1/4 cups milk
Grated peel of two lemons
1/3 cup fresh lemon juice (about two lemons)
1 unbaked 9 inch pie shell
Preheat oven to 375 degrees. Cream butter and sugar until light and fluffy.
Beat in egg yolks, flour, salt,, milk, lemon peel, and lemon juice.
In small bowl with clean beaters, beat egg whites until stiff but not dry ( it is helpful to chill bowl and beaters before beating the egg whites)
Gently fold whites into the first mixture. Pour into the pie shell. Bake at 375 degrees for 5 minutes. Reduce heat to 300 degrees and bake for 45 minutes longer or until top is golden. A toothpick inserted in the center should come out clean. Cool pie on a rack. Enjoy! Serves eight.
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