Lemon Sponge Pie I Recipes

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

LEMON SPONGE PIE

Steps:

• Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.
• Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
• Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
• Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.
• Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings. Candied Lemon Slices
• In large skillet combine sugar and water; bring to boiling. Add lemons, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to a wire rack; cool.

BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE)

Steps:

• Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).
• In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process.
• Break the eggs one at a time into the creamed butter/sugar mix and beat with the mixer till it comes together.Add the lemon juice and zest and whisk till it's combined.
• Add flour/baking powder mix to the batter and use a spatula to mix. When it's come together, use the mixer to mix till smooth (This takes about 30 seconds. Do not overmix).
• Divide the cake batter equally into the two prepared cake pans. Put the pans in the preheated oven and bake for 35 minutes or till a cake tester when inserted comes out clean.
• Bring out the cakes and leave them in the pan for 5 minutes before turning onto a cake rack to cool.
• When cakes are completely cooled, you can then fill and cover with frosting.

LEMON SPONGE PIE

Steps:

• Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes, remove foil. Bake for 4 to 6 minutes more, or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees.
• Separate egg yolks from whites; place whites in medium bowl and set aside.
• In large bowl beat butter with electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).
• Thoroughly wash beaters. In medium bowl, beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. transfer mixture to prebaked crust.
• Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more until set in the center.
• Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve top with Candied Lemon Slices.
• Candied Lemon Slices: In a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.

AMISH LEMON SPONGE PIE

Steps:

• 1. Mix sugar, butter anf Flour. Add Lemon juice, egg yolks and milk. Beat well.
• 2. Fold in beaten egg whites, mixing well and pour into a unbaked pie shell.
• 3. Bake in a 375 degree oven until outside half is set. Center may seem a bit soft.

PINEAPPLE SPONGE PIE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Roll out pastry to fit a 9-in. pie plate; flute edges. Combine flour and 1/2 teaspoon salt; set aside., In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple., Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie pastry., Bake at 400° for 10 minutes; lower temperature to 325° and bake 25-30 minutes longer or until top is puffed and lightly browned. Cool on a wire rack. Garnish with pineapple and cherries if desired. Refrigerate leftovers.

COLONEL SANDERS' LEMON SPONGE PIE

Steps:

• Temper butter.
• Cream butter and sugar thoroughly.
• Add remaining ingredients except egg whites.
• Fold in stiffly beaten egg whites.
• Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes.
• Reduce oven to 300 degrees F, until tests done - about 45 minutes.

LEMON SPONGE PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.
• In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.
• Bake in preheated oven for 25 to 30 minutes, until golden brown on top.

LEMON SPONGE PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
• In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
• Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.