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Lemon Sponge Pie

Lemon Sponge Pie

This lemon pie, a traditional Pennsylvania Dutch recipe, makes a perfect, light and refreshing warm weather dessert.

  • 3 eggs - separated
  • 1 cup milk
  • 1 1/4 cup sugar
  • 2 T. cornstarch
  • 1 T. melted butter
  • juice of 1 lemon or 2 T. lemon juice
  • 1 unbaked 8" or 9" pie shell

Preparation-
Beat the egg yolks. Add the milk and sugar and beat for about one minute. Add the cornstarch, then the melted butter, beating well after each addition. Add the lemon juice and mix well. In a separate bowl, beat the egg whites until stiff. Fold the well beaten egg whites into the batter. Pour the batter into an unbaked 8" or 9" pie shell. Bake in a preheated oven at 450º for 10 minutes. Lower the oven temperature to 375º and bake for 20 more minutes or until the filling is set and the crust is nicely browned.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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