Lemon Sponge Pie I Good Recipes

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Lemon Sponge Pie I

"Light, lemony pie. Perfect for spring!"

Ingredients :

1 (nine inch) unbaked pie crust
three tablespoons butter, softened
1 1/four cups white sugar
4 egg yolks, crushed
3 tablespoons all-purpose flour
1 pinch salt
1 1/four cups milk
2 tablespoons grated lemon zest
1/three cup lemon juice
4 egg whites

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 375 tiers F (a hundred ninety degrees C).
In a large bowl cream collectively the butter and sugar till mild and fluffy.
Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed aggregate.
In a clean bowl and with easy beaters, beat the egg whites till stiff but no longer dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
Bake for 15 minutes. Reduce the temperature to 300 stages F (one hundred fifty tiers C), and bake for an extra 45 mins or until the pinnacle is golden and a toothpick inserted inside the middle comes out smooth.

Notes :

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