Old Fashioned Lemon Sponge Pie

Old Fashioned Lemon Sponge Pie

Community Classics .
Edited on Apr 20, 2004

A classic lemon pie recipe from the 1920's. Enjoy!


1 9-inch pie shell unbaked
2 Tablespoons flour
1 Tablespoon melted butter
1 cup sugar
2 eggs, separated
1/8 teaspoon salt
Zest and the juice of 1 lemon
1 cup whole milk, (best to use full fatted milk, not reduced fat or skim)


Beat egg whites until stiff and set aside. Combine butter, egg yolks, salt, lemon juice and zest, and sugar then and in flour and beat until light and well blended. Then, add the milk and mix well. Carefully, fold-in the egg whites, remember, you want to keep as much "air" from the beaten egg whites as possible, and pour into the pie shell. Bake for just 10 minutes at 425 degrees, then turn the oven down to 350 degrees and bake for additional 30 minutes. Cool on a rack. Serve room temperature or chilled with sweetened whipped cream.

Not a NESTLÉ®-tested recipe.

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