Lunch Recipe

Lemon Sponge Pie I

Light, lemony pie. Perfect for spring!

INGRIDIENT

1 (9 inch) unbaked pie crust

3 tablespoons butter, softened

1 ¼ cups white sugar

4 egg yolks, beaten

3 tablespoons all-purpose flour

1 pinch salt

1 ¼ cups milk

2 tablespoons grated lemon zest

⅓ cup lemon juice

4 egg whites

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

In a large bowl cream together the butter and sugar until light and fluffy.

Step: 3

Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.

Step: 4

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.

Step: 5

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.

NUTRITION FACT

Per Serving: 340 calories; protein 6.2g; carbohydrates 47.1g; fat 14.8g; cholesterol 116.9mg; sodium 195.1mg.

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