If you’ve never had Lemon Sponge Pie, you’re missing out on an extremely delicious and refreshing dessert! It’s perfect for summer gatherings or any occasion. This pie automatically bakes into a lemon custard and meringue topping. No extra steps needed! Some recipes for Lemon Sponge Pie come out watery, so if you want a recipe which performs beautifully, I’ve perfected this one and am proud to say it’s Fail-Proof! When baking, don’t remove the pie from the oven unless the center is completely solid and set, and be sure to cool the pie completely before eating. The best way to enjoy this amazing dessert would be to first refrigerate it for a couple hours or overnight before eating and every day thereafter to keep melding the lemon flavor of the pie. It just keeps tasting better with each passing day! This recipe is so easy and quick to make! Recipe below. Wishing you Peace Love And Tasty Eats!
The Best Lemon Sponge Pie
Preheat oven 350° F
9-inch deep dish pie crust
1 cup sugar
1 tablespoon butter, melted
1/3 cup flour
1 lemon for grating rind and for juice
2 eggs separated (2 yolks, 2 whites)
1 1/4 cup milk
1 9-inch prepared pie crust (I used pre-made frozen crust for this video) or you can use a favorite homemade pie crust recipe
Confectioners sugar for dusting top of pie
Bake 35 - 45 minutes or until center of pie settles solid
Cool completely then refrigerate at least 2 hours or overnight.
Sprinkle with confectioners sugar right before serving for a pretty presentation.
Serves 8 - 10
Enjoy!
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