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Lemon Sponge Pie presented by Stoneybrook Bed and Breakfast
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2 cups sugar
4 eggs, separated
1 teaspoon water
juice of 1 lemon
4 tablespoons flour
2 tablespoons butter
2 cups Carnation or use half milk
Mix yolks with water and add sugar. Add flour and lemon. Add melted butter; mix well. Add milk. Beat egg whites; put in last.
Bake at 325 or 350 for 40 to 45 minutes. (If baked at too high temperature, pie might get too brown and center might not bake right.)
Yields: 2 8-inch pies
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Stoneybrook Bed and Breakfast
Fairfield (Gettysburg area), Pennsylvania
Beautiful home in a pastoral setting, nestled in the foothills of the beautiful Blue Ridge Mountains.
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Click here for pictures and information about the inn.
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More Stoneybrook Bed and Breakfast Recipes:
Lemon Pudding Cake
| Chocolate Mousse Cake
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More Recipes
Pies and Cobblers
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