Lemon Sponge Pie(In Memory Of Betty Marie Covington)
A light and tangy lemon sponge pie with fluffy egg whites and a zesty lemon flavor, perfect for spring gatherings or a refreshing dessert option.
Ingredients
Instructions
- Cream the butter and add the sugar and egg yolks, then beat well.
- Add the flour, salt, lemon juice, grated lemon rind, and milk to the mixture.
- Fold in stiffly beaten egg whites.
- Pour the batter into an unbaked 9-inch pie shell.
- Bake until set and lightly browned, then cool before serving.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have fresh lemons, bottled lemon juice can be used, but fresh juice gives the best flavor. You can also substitute the butter with margarine for a dairy-free option. To enhance the lemon flavor, consider adding a touch of lemon extract.
Serving Suggestions
Serve the Lemon Sponge Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess. It pairs beautifully with a light salad, like Warm Or Cold Potato Salad, making it a great finish to a summer meal. For a touch of elegance, garnish with fresh berries or a sprig of mint.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Serve chilled or at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Sponge Pie(In Memory Of Betty Marie Covington) contains roughly 1266 calories, with 7g protein, 71g carbohydrates, and 106g fat. It is an excellent source of iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 764mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust?
Yes, you can definitely use a store-bought pie crust for convenience. Just ensure it's a 9-inch crust to fit the filling properly. Blind bake it according to package instructions if required, to prevent it from becoming soggy.
Can I make this pie ahead of time?
Absolutely! You can prepare the Lemon Sponge Pie a day in advance. Just make sure to store it in the refrigerator after it has cooled completely. The flavors will meld beautifully overnight, enhancing the lemony goodness.
What can I substitute for milk in this recipe?
If you're looking for a dairy-free option, unsweetened almond milk or coconut milk can be great substitutes for regular milk in this recipe. Just keep in mind that it may slightly alter the flavor and texture of the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).