Lemon Sponge Pie

 

This pie has a light fluffy texture and a very subtle lemon flavor.

1 single batch pie crust
1 cup sugar
1 Tbls butter
2 Tbls flour or corn starch
3 large eggs (or 4 medium eggs)
1 cup milk
2 Tbls lemon juice

Preheat oven to 375 F. Prepare the pie crust in a large tin and bake for 10 minutes.

Meanwhile, run the eggs under warm water to bring up their temperature. Heat a medium-sized metal or glass bowl with hot water.

In another medium bowl, cut the butter into the sugar and flour. Separate the eggs, reserving the whites. With a wire whisk, beat the egg yolks, milk, and lemon juice into the sugar mixture, until completely mixed and smooth.

Dry out the warm bowl and put in the egg whites. Beat with a machine beater until stiff peaks form. Fold the whites into the rest of the filling.

Pour into the pie crust. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5-10 minutes, until top is lightly golden and the filling is slightly jiggly. It will continue to solidify as it cools. Can be served warm or chilled.

Variations:
Use different fruit juices. Use concentrated juice for stronger flavor.
Try different pie crusts.
Add spices to the crust.