Lemon Sponge

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      Lemon Sponge

      2 1/2 C. sifted cake flour
      1 tsp. salt
      2/3 C. shortening
      1/3 C. cold water (approximately)

      FILLING FOR ONE 9″ UNCOOKED PIE SHELL:
      2 tbsp. butter
      1 C. sugar
      3 eggs, separated
      3 tbsp. flour
      1/2 tsp. salt
      Lemon juice & rind of 1 lemon
      1 1/2 C. hot milk

      Measure sifted flour, add salt and sift again. Cut in shortening using a pastry blender or two knifes. Sprinkle with water mixing lightly with fork. press into ball. Makes enough pastry for a 9 inch two crust pie or two shells.

      Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
      Bake in 400 degree oven for approximately 40 minutes.
      Serves 6

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