Lemon Sponge Pie
By America's Test KitchenPublished on November 7, 2011
Time
1¼ hours, plus 2 hours cooling
Yield
Serves 8
Ingredients
Before You Begin
Use your favorite pie dough or our recipe (attached). For a convenient option, use one sheet of Pillsbury JustUnroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.
Instructions
- Adjust oven rack to lowest position and heat oven to 325 degrees. Whip egg whites to soft peaks. In separate bowl, beat sugar, butter, and egg yolks until creamy. Mix in flour, lemon zest, lemon juice, and milk. Fold in whipped egg whites.
- Pour filling into prepared crust and bake until surface is golden brown and toothpick inserted into center comes out clean, 50 to 60 minutes. Cool and serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)
Time
1¼ hours, plus 2 hours coolingYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
For the perfect fluffy, spongy Lemon Sponge Pie, we beat the egg whites to soft peaks. If beaten to stiff peaks, the whites deflated when mixed into the rest of the filling, and the pie turned out flat. We used both lemon zest and lemon juice in the filling for the brightest flavor in our recipe.
Before You Begin
Use your favorite pie dough or our recipe (attached). For a convenient option, use one sheet of Pillsbury JustUnroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.
Instructions
- Adjust oven rack to lowest position and heat oven to 325 degrees. Whip egg whites to soft peaks. In separate bowl, beat sugar, butter, and egg yolks until creamy. Mix in flour, lemon zest, lemon juice, and milk. Fold in whipped egg whites.
- Pour filling into prepared crust and bake until surface is golden brown and toothpick inserted into center comes out clean, 50 to 60 minutes. Cool and serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)
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