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Lemon Sponge Pie Recipe
|Flour||1 Cup (16 tbs) (as required)|
|Cooking oil||3⁄8 Cup (6 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Lemon||1 , juiced, rind grated|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2681 Calories from Fat 1327
% Daily Value*
Total Fat 150 g230.9%
Saturated Fat 44.1 g220.6%
Trans Fat 0 g
Cholesterol 542.3 mg
Sodium 1208.5 mg50.4%
Total Carbohydrates 314 g104.7%
Dietary Fiber 6.1 g24.4%
Sugars 212.8 g
Protein 34 g67.7%
Vitamin A 37.2% Vitamin C 74.4%
Calcium 37.6% Iron 45.2%
*Based on a 2000 Calorie diet
Add enough ice water to hold ingredients together.
Knead lightly; roll out on lightly floured board.
Place in pie pan; flute edge of pastry.
Beat sugar, butter and egg yolks together; add 3 tablespoons flour, lemon rind and juice.
Beat egg whites until stiff peaks form; fold into lemon mixture.
Pour into pie shell; place in oven.
Bake at 400 degrees for 15 minutes.
Reduce oven temperature to 350 degrees; bake for 30 minutes longer.