Lemon Sponge Pie / Lemon Cake Pie

Recipe: Adapted from Bunny's Warm Oven (5/21/2008) who adapted it from Betty Crocker Baking Classics (appears to be out of print)

One 9" unbaked pie crust

3 large eggs, separated
2 T grated lemon peel (I used a microplane to zest the lemons)
2/3 cup Meyer lemon juice (Recipe calls for regular lemon juice, but I used Meyer Lemons)
1 cup milk (I used whole milk)
1 1/2 cups sugar (According to Bunny's Warm Oven, the original recipe calls for 1 1/4 cup sugar...so you should decide based on how tart you want your pie. I used 1 1/2 cups in mine)
1/3 cup flour
1/4 tsp salt

Preheat oven to 350 degrees.

Prepare pastry and line pie pan with crust. Leave unbaked.

Beat egg whites in a large mixer bowl until stiff peaks form, reserve.

Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Fold lemon mixture into egg whites. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. (A layer of lemon will settle to the bottom and a soft meringue-like topping to float to the top.) Serve with sweetened whipped cream if desired. (I served it plain and that was fine).

My notes: I found the lemon mixture was very very liquid, and that made folding the egg whites into the mixture difficult. I mixed the lemon mixture by hand with a whisk...perhaps I should have whisked it on the KitchenAid to get the yolks into ribbons.

You may also be interested in this vintage recipe that adds butter to the batter.

Links:
The Food Librarian blog: http://foodlibrarian.blogspot.com/
Recipe & Photo on the Food Librarian blog (February 13, 2010): http://foodlibrarian.blogspot.com/2010/02/meyer-lemon-sponge-pie-or-lemon-cake.html

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