A luscious creamy lemon curd-like layer magically transitions up into a light sponge-like topping…in one pie! Use your favorite one crust pie crust recipe, a good quality frozen crust, or refrigerated crusts. Leftovers of this pie never last long!
This Pa Dutch treat is light, yummy, easy to make, and takes no exotic ingredients.
Lemon Sponge PieCourse: DessertCuisine: Pa. Dutch, Coal regionDifficulty: Intermediate
A luscious creamy lemon curd-like layer magically transitions up into a light sponge-like topping…in one pie!
1 9-inch deep-dish pie crust homemade or store bought
3 eggs separated
2/3 cup fresh lemon juice
1 cup milk
1 1/2 cups sugar
1/3 cup flour
2 tsp lemon zest (use only the yellow zest, the white underneath is bitter)
1/4 tsp salt
- Preheat oven to 350 F degrees.
- Roll your dough out and place into a 9 inch pie plate. Place pie plate on top of a baking sheet. Crimp edges. If using a frozen crust, thaw before using.
- Beat egg whites in a large mixer bowl until stiff peaks form but not dry, set aside.
- Beat egg yolks, add the lemon juice and milk and beat until well incorporated. Add sugar, flour and salt, zest; beat until smooth.
- Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.
- Pour into pastry-lined pie plate sitting on top of a baking sheet. Bake until golden brown, 45 to 50 minutes. Cover crust with strips of foil if edges are browning too quickly.
- Cool pie completely then refrigerate for several hours to allow filling to set before cutting and serving. Refrigerate leftovers.
DID YOU MAKE THIS?
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