Best Lemon Sponge Pie Recipes

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.

AMISH LEMON SPONGE PIE

Steps:

• 1. Mix sugar, butter anf Flour. Add Lemon juice, egg yolks and milk. Beat well.
• 2. Fold in beaten egg whites, mixing well and pour into a unbaked pie shell.
• 3. Bake in a 375 degree oven until outside half is set. Center may seem a bit soft.

LEMON SPONGE PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.
• In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.
• Bake in preheated oven for 25 to 30 minutes, until golden brown on top.

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.

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

Steps:

• 1. Mix pie filling, milk, butter, and beaten egg yolks.
• 2. Beat egg whites, gradually adding sugar until stiff but not dry.
• 3. Fold into the pie mixture. Pour into Pastry shell.
• 4. Cover with graham cracker crumbs and bake at 350 for 30 to 35 minutes.

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.

OLD FASHIONED AMISH LEMON SPONGE PIE

Steps:

• Preheat oven to 300 degrees F. Prepare your pie crust and line an 8" pie pan with it. Put your crust in the fridge while you prepare the pie filling.
• Cream the butter and the sugar together with a wooden spoon until combined. There is no creaming of the butter and sugar in the modern sense of the word. 1 tablespoon of butter and 1 cup of sugar will not really "cream" together. Beat the egg yolks into the cup of milk and slowly added the flour.
• In a separate bowl beat the egg whites until stiff peaks form. Once you have the egg whites ready you can safely add the lemon juice and lemon zest to your egg and milk mixture. Stir to mix everything together and fold your stiffly beaten egg whites into the milk mixture. Pour into chilled pie crust and bake for 50 to 60 minutes.

LEMON SPONGE PIE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 375 degrees f. Cream the butter and sugar together. Beat the next 6 ingredients into the creamed mixture. In another bowl, beat the egg whites till stiff but not dry. Fold the egg whites into the filling and pour mixture into an unbaked pie shell. Bake at 375 degrees for 15 minutes and then reduce the temperature to 300 degrees. Cook for an additional 45 minutes or until a toothpick inserted in pie comes out clean.

LEMON SPONGE PIE

Steps:

• 1. Beat egg yolks. Add sugar, lemon juice, and melted butter; mix well. Stir in flour and milk. In separate bowl, Beat egg whites until they form stiff peaks; fold into the first mixture. Pour into unbaked pie crust and bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees and continue baking for 35 minutes. Spread butter on both sides of knife when cutting a meringue pies.

LEMON SPONGE PIE

Steps:

• 1. Preheat oven to 450 degrees F. 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 F. 2. Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer 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). 3. 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. 4. Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center. 5. Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings. ++++++++++++++++++++++++++ Candied Lemon Slices Ingredients 3/4 cup sugar 1/4 cup water 2 lemons, thinly sliced Directions In large skillet combine sugar and water; bring to boiling. Add lemons, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to a wire rack; cool.

LEMON SPONGE PIE

Steps:

• 1. Pre heat your oven to 450. Cream butter and sugar together, add egg yolks, flour,milk lemon rind and juice. Blend until smooth. At this juncture taste to see if it's lemony enough. You can always add another Tbl of lemon juice. With absolutely clean beater and clean glass or metal bowl beat the egg whites until stiff but not dry.( remember the tiniest bit of grease on the beater or in the bowl will prevent the whites from expanding and whipping properly.) Fold the whites into the batter mixture gently. Pour into your an 8 or 9" pie dish, in which you have lined with your favorite pie crust. And, yes you can use refrigerated pie crust. The world will not stop revolving if you do. Place your pie on the lowest rack in your oven. Bake at 450 for 8 minutes. ( This ensures that your bottom crust will also be baked). Turn oven down to 325 and bake for 25-30 minutes. Watch carefully. It should be golden brown to medium brown on the top. The center will puff and go down as it cools. This was always on our Easter table along with coconut cake. If your oven tends to run hot than adjust your temps by 25 degrees. It is done if a knife comes out clean after inserting into center of pie.