Lemon sponge pie
1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. package)
1/3 cup butter, softened
1 cup granulated sugar
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup milk
1 recipe Candied Lemon Slices
(recipe below, optional)
Makes 8 servings.
Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees.
Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with mixer until fluffy. Beat in sugar until combined.
Beat in egg yolks, lemon peel, lemon juice, flour and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled).
Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more or until set in the center.
Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices.
Candied lemon slices:
In small saucepan, combine 1/4 cup sugar and 1/4 cup water; bring to boiling. Add 1 lemon, very thinly sliced. Simmer gently, uncovered, for 12 to 15 minutes or until syrupy. Transfer slices to waxed paper. Discard remaining syrup.
Nutritional information per serving: 351 cal, 18 g fat (8 g sat. fat), 75 mg cholesterol, 194 mg sodium, 44 g carbohydrates, 1 g fiber, 5 g protein.