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Share your recipes March 2014

Guest Recipe

Lemon Sponge Pie

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From: Ellen Straw
            Covina, CA

This makes one 9-inch pie.

1 large lemon

1 cup sugar

1 tbsp. butter

2 egg yolks

2 tbsp. flour

1 cup milk

1 Pie crust

Grate the rind of one large lemon. Save the juice with the rind. Set aside.

Separate two egg yolks from their whites. Set the whites aside.

In a separate bowl, cream together sugar and butter. Add egg yolks, flour, and milk. Mix together. Add the grated rind and juice and stir to mix.

Using clean beaters, beat the whites until stiff. Fold the egg whites into the mixture. Pour it all into a handmade or ready-made/store-bought pie crust.

On the lower shelf of the oven, bake at 450 degrees for 8 minutes. Reduce heat to 325 degrees for 25 to 30 minutes more. It should have a brownish tinge on the top when done. Let it cool. It is okay if the final result is a bit runny. Juicy pie is best!