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Lemon Sponge Pie

chef.tim.lee's picture
Ingredients
  Lemon pie filling 1 Can (10 oz)
  Milk 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon, melted
  Egg yolks 2 , beaten
  Egg whites 2
  Sugar 1⁄4 Cup (4 tbs)
  Graham cracker crumbs 1⁄2 Cup (8 tbs) (adjust quantity as needed)
  9 inch unbaked pastry shell 1
Directions

GETTING READY
1. Preheat oven to 350 degrees Fahrenheit.

MAKING
2. In a large mixing bowl, mix together milk, butter, beaten egg yolk and pie filling.
3. In a separate large bowl, beat egg whites.
4. Gradually add sugar and beat until the mixture is stiff.
5. Fold in the pie filling mixture with the egg white mixture.

FINALISING
6. Into the unbaked pastry shell, pour the mixture and cover with crumbs of graham cracker.
7. Place the pie in the oven and bake for 30-35 minutes.

SERVING
8. Cut and serve Lemon Sponge Pie.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday, Everyday
Ingredient: 
Egg
Cook Time: 
35 Minutes
Servings: 
8

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 7.2 g36.1%

Trans Fat 0 g

Cholesterol 56.5 mg18.8%

Sodium 235.4 mg9.8%

Total Carbohydrates 32 g10.8%

Dietary Fiber 0 g

Sugars 18.9 g

Protein 3 g6.6%

Vitamin A 3.4% Vitamin C

Calcium 3% Iron 0.64%

*Based on a 2000 Calorie diet

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Lemon Sponge Pie Recipe