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Lemon Sponge Pie
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Imagine crossing lemon pie with a lemon cake. The result would be Lemon Sponge Pie. Start with a flaky pie crust. Next, add a creamy custardy filling with just the right amount of lemon tartness. Finally top it with a delicate mantle of the lightest, airiest lemon-flavored cake.
1 recipe pastry for a single crust pie
1 cup sugar
3 tbl. flour
1/4 cup butter, melted
3 slightly beaten egg yolks
2 tsp. finely shredded lemon peel
3 tbl. lemon juice
2 cups milk
3 egg whites
Line a 9 inch pie pan with the pastry. Trim; crimp the edge high. Line pastry with a double thickness of foil. Bake at 450* for 8 minutes. Remove foil; bake 4-5 minutes longer until set and dry. Set aside. Reduce oven temperature to 350*
Filling:
In a medium bowl, stir together sugar and flour. Stir in melted butter. Add egg yolks, lemon peel and juice. Stir in milk. Set aside. In a mixing bowl, beat egg whites with an electric mixer on high until stiff peaks form. Fold egg whites into the milk mixture. Place pastry lined pie plate on oven rack. Carefully pour filling into partially baked pastry.
Bake in a 350* oven for 30 minutes or until top springs back when lightly touched.
Cool on a wire rack. Cover and refrigerate within 2 hours.
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