Lemon Sponge Pie

The first time I made this pie, I fed it to Martijn's dinner group and it was SO SOUR that it was almost not good. Large quantities of whipped cream helped things out a little, but the next time I decided it really needed more sugar. I think 3/4 of a cup is just about right, but you can add more if you prefer things to be slightly sweeter.

You will need:

3/4 cup sugar
3 tbsp flour
2 lemons, juiced and rind grated
2 large egg yolks, lightly beaten
1 tbsp butter, melted
1/4 tsp salt
1 cup milk
2 large egg whites
Pie Crust, frozen puff pastry works well for this too

Preheat the oven to 400 F (200ish C).

Mix together the sugar and the flour. Add the lemon juice and grated rind, egg yolks, butter and salt. Mix well and then mix in the milk.

Beat the egg whites until firm.

Fold egg whites into the batter and pour the mixture into the crust.

Bake for 10 minutes and then lower the temperature to 350 F (175ish C) and bake for another 30 minutes, or until golden brown. You'll know it's done if you touch it lightly and it springs back. Cool the pie on a rack.


Be sure to check out Tasty Tuesday @ Balancing Beauty and Bedlam and Tempt my Tummy Tuesday @ Blessed with Grace for more yummy recipes!