Thursday, August 22, 2013

LEMON SPONGE PIE

1 (9-inch) unbaked pastry shell
3 eggs, separated
1 can (14-oz) Sweetened Condensed Milk
1/3 cup lemon juice
2 tbsps flour
2 tsps grated lemon rind
Yellow food coloring, optional

Preheat oven to 375 degrees.

Bake pastry shell 10 minutes; remove from oven.  Reduce oven temperature to 350 degrees.

In a large mixer bowl combine all the remaining ingredients except the egg whites; mix well.

In a small mixer bowl beat the egg whites until stiff but not dry; fold into the lemon mixture.  Pour into the pastry shell.

Bake at 350 degrees 25 minutes until set.  Cool.

1 comment:

  1. Sorry about colored background. I accidently put this on the wrong blog. When I copied and pasted it here, it colored.

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