Here's a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Roll out pastry to fit a 9-in. pie plate; flute edges. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie pastry., Bake at 400° for 10 minutes; lower temperature to 325° and bake 25-30 minutes longer or until top is puffed and lightly browned. Cool on a wire rack. Garnish with pineapple and cherries if desired. Refrigerate leftovers.
Nutrition Facts :
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love