- 1 (9 inch) unbaked pie crust
- 3 tablespoons butter, softened
- 1 1/4 cups white sugar
- 4 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 1/4 cups milk
- 2 tablespoons grated lemon zest
- 1/3 cup lemon juice
- 4 egg whites
- 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.
03/11/2017
recipepes.com
lemon sponge pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
