Lemon Sponge Pie Ii Food

LEMON SPONGE PIE

Steps:

• Preheat oven to 400°F.
• Combine the sugar and flour; add lemon juice and rind, egg yolks, butter, and salt.
• Mix well.
• Stir in milk.
• Beat the egg whites until firm; fold into batter.
• Pour into pie crust.
• Bake 10 minutes, reduce temperature to 350°F; bake 30 minutes, or until pie springs back from light touch.
• Cool on rack.

LEMON SPONGE PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
• 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.
• 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.

LEMON SPONGE PIE

Steps:

• Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes, remove foil. Bake for 4 to 6 minutes more, or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees.
• Separate egg yolks from whites; place whites in medium bowl and set aside.
• In large bowl beat butter with electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).
• Thoroughly wash beaters. In medium bowl, beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. transfer mixture to prebaked crust.
• Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more until set in the center.
• Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve top with Candied Lemon Slices.
• Candied Lemon Slices: In a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.

LEMON SPONGE PIE

Steps:

• 1. Preheat oven 325 degrees 1. Separate egg yolks from whites; place whites in medium bowl and set aside. In a large bowl beat butter until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
• 2. 2. Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust. 3. Cool on a wire rack. Once the pie is cool put it in the refridgerator and chill at least two hours or even over night before serving.
• 3. Bake for 45 minutes.

GRANDMA'S LEMON SPONGE PIE

Steps:

• Cream together the sugar and butter. Mix in a separate bowl with a whisk, the zest of 1 lemon, juice of 1 1/2 lemons, 2 egg yolks, milk, salt and flour. Add lemon mixture to sugar and butter. Mix thoroughly. In a separate bowl whip the egg whites until soft peaks form. Fold the egg whites into the lemon/sugar mixture. Pour into unbaked pie shell.
• Bake at 425F for 15 minutes, then reduce to 350F for 30 minutes or until pie tests done.

COLONEL SANDERS' LEMON SPONGE PIE

Steps:

• Temper butter.
• Cream butter and sugar thoroughly.
• Add remaining ingredients except egg whites.
• Fold in stiffly beaten egg whites.
• Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes.
• Reduce oven to 300 degrees F, until tests done - about 45 minutes.