Grandma's Zesty Lemon Sponge Pie
Pie Crust for 8 inch pie
Mix together:
1 1/2 cups of Gold Medal Flour plus 3 TBSP. of additional flour
1/2 teaspoon of salt
9 TBSP. Refrigerated Crisco
Sprinkle with 4 TBSP. Ice Cold Milk
Gather dough together and press into a ball.
Roll dough out into a circle one inch larger than pie plate. Lay dough onto pie plate and press down and crimp edges. Fill pie shell with desired filling.
Preheat oven to 375 degrees.
Wash 2 lemons and Grate the rind of 1 lemon onto wax paper.
Squeeze juice from both lemons and remove any seeds.
You will need a 1/2 cup of lemon juice for this recipe so use more lemons if necessary.
Separate 2 eggs (eggs should be at room temperature)
Save all these ingredients to be used later in the recipe.
Mix the following ingredients in the blender:
1/2 cup of freshly squeezed lemon juice + grated lemon rind
1 cup milk
2 TBSP. melted butter
2 Beaten egg yolks
After these are blended - Save for use later in the recipe.
Combine 1 1/2 cups sugar and 3 TBSP. flour in a bowl, and add 1/4 teaspoon of salt to this mixture. Mix together with a fork.
Then add the dry ingredients to the blender mixture and mix well.
Pour blender mixture into mixing bowl and save for later use.
In separate mixing bowl, Beat 2 egg whites until soft peaks form. Fold egg whites into the blender mixture in the mixing bowl.
Pour this into unbaked prepared crust.
Bake at 375 degrees for 40 ? 45 minutes or until nicely browned and filling is set.Remove from oven to cake rack to cool at least 2 hours before cutting the pie.
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