Name: Lemon Sponge Pie with Pineapple
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 3 Large eggs, separated -; Dough for single-crust pie -; 3 tablespoons all-purpose flour -; 1/2 teaspoon plus 1/8 teaspoon salt, divided -; 1 cup sugar -; 1 cup 2% milk -; 1/4 cup lemon juice -; 1 teaspoon grated lemon zest -; 1 cup unsweetened pineapple chunks, drained and chopped -; Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Sponge Pie with Pineapple

1. 3 Large eggs, separated -

2. Dough for single-crust pie -

3. 3 tablespoons all-purpose flour -

4. 1/2 teaspoon plus 1/8 teaspoon salt, divided -

5. 1 cup sugar -

6. 1 cup 2% milk -

7. 1/4 cup lemon juice -

8. 1 teaspoon grated lemon zest -

9. 1 cup unsweetened pineapple chunks, drained and chopped -

10. Optional: Fresh pineapple, maraschino cherries and frozen whipped topping, thawed -

How to cook deliciously - Lemon Sponge Pie with Pineapple

1. Stage

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside.

2. Stage

In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple.

3. Stage

Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust.

4. Stage

Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.