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Lemon Sponge Pie

  • 3 eggs - separated
  • 1 cup milk
  • 1 1/4 cup sugar
  • 2 T. cornstarch
  • 1 T. melted butter
  • juice of 1 lemon or 2 T. lemon juice
  • 1 unbaked 8" or 9" pie shell

Beat the egg yolks. Add the milk and sugar and beat for about one minute. Add the cornstarch, then the melted butter, beating well after each addition. Add the lemon juice and mix well. In a separate bowl, beat the egg whites until stiff. Fold the well beaten egg whites into the batter. Pour the batter into an unbaked 8" or 9" pie shell. Bake in a preheated oven at 450 for 10 minutes. Lower the oven temperature to 375 and bake for 20 more minutes or until the filling is set and the crust is nicely browned.

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