Ingredients for Lemon Sponge Pie
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How to Make Lemon Sponge Pie
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 1 cup granulated sugar and 1/4 cup all-purpose flour until well combined.
- Add 1/2 cup fresh lemon juice, the zest of 2 lemons, 4 large egg yolks, 1/4 cup (1/2 stick) unsalted butter, melted, and a pinch of salt. Whisk until smooth.
- Gradually whisk in 1 cup milk until thoroughly incorporated.
- In a separate clean bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the lemon mixture until just combined. Be careful not to deflate the egg whites.
- Pour the batter into a 9-inch unbaked pie crust.
- Bake for 10 minutes at 400°F (200°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the pie is set and springs back lightly when touched.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
403g
Fat
153g
Carbs
78g