Shelly's Recipe

LEMON SPONGE PIE

Category: Pies - Cream and Custard

This pie has a fluffy, spongelike top layer and a creamy base.
2 large eggs, separated
1 cup sugar
3 tbsp unsalted butter, softened
3 tbsp all-purpose flour
1 large lemon, zested and juiced
3/4 cup milk
1 (9-inch) pie shell, unbaked

Adjust oven rack to lowest position and heat oven to 325. Whip egg whites to soft peaks. In separate bowl, beat sugar, butter, and egg yolks until creamy. Mix in flour, lemon zest, lemon juice, and milk. Fold in whipped egg whites.

Pour filling into prepared crust and bake until surface is golden brown and toothpick inserted into center comes out clean, 50 to 60 minutes. Cool and serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)