Lemon Sponge Pie Recipes

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LEMON SPONGE PIE

This lemon pie has a light and airy texture because the egg whites are beaten until fluffly, then folded into the filling. This delicious pie recipe was posted in a Better Homes and Gardens magazine.

Provided by CarolAT

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12



Lemon Sponge Pie image

Steps:

  • Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes, remove foil. Bake for 4 to 6 minutes more, or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees.
  • Separate egg yolks from whites; place whites in medium bowl and set aside.
  • In large bowl beat butter with electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).
  • Thoroughly wash beaters. In medium bowl, beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. transfer mixture to prebaked crust.
  • Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more until set in the center.
  • Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve top with Candied Lemon Slices.
  • Candied Lemon Slices: In a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.

1 rolled refrigerated unbaked pie shell (1/2 of a 15-oz package)
2 eggs
1/3 cup butter, softened
1 cup granulated sugar
2 teaspoons lemon peel, finely shredded
1/4 cup lemon juice
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup milk
1 lemon, finely sliced
1/4 cup sugar
1/4 cup water

WORLD'S BEST LEMON PIE

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14



World's Best Lemon Pie image

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

LEMON SPONGE CAKE

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 10-12

Number Of Ingredients 11



Lemon sponge cake image

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

LEMON SPONGE PIE II

Simple, light, and fluffy! Perfect for picnics and potlucks!

Provided by shirleyo

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 9



Lemon Sponge Pie II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.
  • In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.
  • Bake in preheated oven for 25 to 30 minutes, until golden brown on top.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 37.2 g, Cholesterol 57.5 mg, Fat 8.4 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 141 mg, Sugar 27.3 g

1 (9 inch) pie shell
1 cup white sugar
2 ½ tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter, melted
2 egg yolks, beaten
3 tablespoons all-purpose flour
1 cup milk
2 egg whites

LEMON SPONGE PIE

Make and share this Lemon Sponge Pie recipe from Food.com.

Provided by OceanIvy

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 9



Lemon Sponge Pie image

Steps:

  • Preheat oven to 400°F.
  • Combine the sugar and flour; add lemon juice and rind, egg yolks, butter, and salt.
  • Mix well.
  • Stir in milk.
  • Beat the egg whites until firm; fold into batter.
  • Pour into pie crust.
  • Bake 10 minutes, reduce temperature to 350°F; bake 30 minutes, or until pie springs back from light touch.
  • Cool on rack.

1/2 cup sugar
3 tablespoons flour
2 lemons, juiced & rind grated
2 egg yolks, slightly beaten
1 tablespoon butter, melted
1/4 teaspoon salt
1 cup milk
2 egg whites
1 unbaked pie shell (8 or 9 inches)

LEMON SPONGE PIE I

Light, lemony pie. Perfect for spring!

Provided by Kitty

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 8

Number Of Ingredients 10



Lemon Sponge Pie I image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl cream together the butter and sugar until light and fluffy.
  • Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
  • 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.
  • 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 Facts : Calories 340.2 calories, Carbohydrate 47.1 g, Cholesterol 116.9 mg, Fat 14.8 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 195.1 mg, Sugar 33.5 g

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

PINEAPPLE SPONGE PIE

Here's a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing after a big dinner.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10



Pineapple Sponge Pie image

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Roll out pastry to fit a 9-in. pie plate; flute edges. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie pastry., Bake at 400° for 10 minutes; lower temperature to 325° and bake 25-30 minutes longer or until top is puffed and lightly browned. Cool on a wire rack. Garnish with pineapple and cherries if desired. Refrigerate leftovers.

Nutrition Facts :

3 large eggs, separated
Pastry for single-crust pie (9 inches)
3 tablespoons all-purpose flour
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 cup sugar
1 cup 2% milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 cup unsweetened pineapple chunks, drained and chopped
Fresh pineapple wedges and maraschino cherries, optional

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