Lemon Sponge Pie

Name: Lemon Sponge Pie
Ingredients: 1 (9-inch) unbaked pastry shell; 3 eggs, separated; 1 (14 oz.) can sweetened condensed milk (not evaporated); 1/3 c. lemon juice concentrate; 2 Tbsp. flour; 2 tsp. grated lemon rind; yellow food coloring (optional)

7 ingredients

8 steps

Ingredients

1 (9-inch) unbaked pastry shell
3 eggs, separated
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/3 c. lemon juice concentrate
2 Tbsp. flour
2 tsp. grated lemon rind
yellow food coloring (optional)

Directions

1

Preheat oven to 375°.
2

Bake pastry shell 10 minutes and remove from oven. Reduce oven temperature to 350°.
3

In a large mixer bowl, combine remaining ingredients except egg whites; mix well. In small mixer bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
4

Pour into prepared pastry shell.
5

Bake 25 minutes or until set.
6

Cool.
7

Serve warm or chilled. Garnish as desired.
8

Refrigerate leftovers.