Name: Lemon Sponge Pie I
Yield: 8
Ingredients: Unbaked pie crust - 1 (9 inch); Butter, softened - 3 tablespoons; White sugar - 1 ¼ cups; Egg yolks, beaten - 4; All-purpose flour - 3 tablespoons; Salt - 1 pinch; Milk - 1 ¼ cups; Grated lemon zest - 2 tablespoons; Lemon juice - ⅓ cup; Egg whites - 4

Ingredients for - Lemon Sponge Pie I

1. Unbaked pie crust 1 (9 inch)

2. Butter, softened 3 tablespoons

3. White sugar 1 ¼ cups

4. Egg yolks, beaten 4

5. All-purpose flour 3 tablespoons

6. Salt 1 pinch

7. Milk 1 ¼ cups

8. Grated lemon zest 2 tablespoons

9. Lemon juice ⅓ cup

10. Egg whites 4

How to cook deliciously - Lemon Sponge Pie I

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

In a large bowl cream together the butter and sugar until light and fluffy.

3 . Stage

Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.

4 . Stage

In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.

5 . Stage

Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.