Lemon Sponge Pie

From Cook's Country | February/March 2009

Why this recipe works:

For the perfect fluffy, spongy Lemon Sponge Pie, we beat the egg whites to soft peaks. If beaten to stiff peaks, the whites deflated when mixed into the rest of the filling, and the pie turned out flat. We used both lemon zest and lemon juice in the filling for the brightest flavor in our… read more

For the perfect fluffy, spongy Lemon Sponge Pie, we beat the egg whites to soft peaks. If beaten to stiff peaks, the whites deflated when mixed into the rest of the filling, and the pie turned out flat. We used both lemon zest and lemon juice in the filling for the brightest flavor in our recipe.

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Serves 8

Use your favorite pie dough or our recipe (attached). For a convenient option, use one sheet of Pillsbury JustUnroll! Pie Crusts, available in the refrigerator biscuit section of your supermarket.

Ingredients

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