Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Lemon Sponge Pie
Famous Authors (View All Authors)
Pies - Lemon Sponge Pie Post by :Martin_Sojka Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2782

Click below to download : Pies - Lemon Sponge Pie (Format : PDF)

Pies - Lemon Sponge Pie

1/4 cup butter or margarine, softened
1 cup sugar
3 large eggs, separated
3 tablespoons flour
1/3 cup lemon juice
Grated rind of 1 lemon
1-1/4 cups milk
Unbaked 9-inch pie shell

In a large bowl, cream butter and sugar until soft and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Add flour, lemon juice and lemon rind. Add milk, gradually, and beat until well blended.

In separate bowl beat reserved egg whites until stiff peaks form. Fold whites into lemon mixture until color is uniform. Pour into unbaked pie shell. Bake in a preheated 450° F. oven for 5 minutes. Lower heat to 325° F. and bake another 30 minutes, or until puffed and lightly browned. Remove from oven; cool on wire rack.

Chill before serving. Serves 6-8

If you like this book please share to your friends :

Pies - Lemon Supreme Pie Pies - Lemon Supreme Pie

Pies - Lemon Supreme Pie
Lemon Supreme Pie1 unbaked deep dish pastry shell (9 Inches) Lemon filling: 1 1/2 cups sugar 6 tablespoons cornstarch 1/2 teaspoon salt 1 1/4 cups water 2 tablespoons butter 2 teaspoons grated lemon peel 4 to 5 drops yellow food coloring - optional 2/3 cup lemon juice Cream Cheese Filling: 2 packages (one 8 ounce, one 3 ounce) - cream cheese softened 3/4 cup confectioners' sugar 1 1/2 cups whipped topping 1 tablespoon lemon juice Preheat oven to 450.Line upricked pastry shell with a double thickness of heavy duty foil. Bake for 8 minutes. Remove foil, bake

Pies - Lemon -  Lemon Sour Cream Pie Pies - Lemon - Lemon Sour Cream Pie

Pies - Lemon -  Lemon Sour Cream Pie
1 C Sugar 3 1/2 T Cornstarch 1 T Lemon Peel 1/2 C Fresh lemon juice (about 3 lemons) 3 Egg Yolks, slightly beaten 1 C Milk 1/4 C Butter 1 C Sour Cream 1 Baked 9" pie shell 1 Pint Whipping Cream, whipped and sweetened Combine Sugar, cornstarch, lemon peel, lemon juice, yolks and milk in heavy saucepan. Cook medium heat until thickened (just to a boil). Stir in butter. Cool to room temperature. Stir in sour cream. Pour into pie shell. Refrigerate 3 hours.