True Lemon Sponge Pie


A deliciously light treat! Recipe submitted by John Martin.

2 eggs, separated
3/4 cup sugar
1/4 cup melted butter
1/4 cup all-purpose flour (all-purpose gluten-free flour, if desired)
6 packets True Lemon mixed with 1/4 cup water
1 cup milk
1/8 teaspoon salt
1 9-inch pie crust, or tart crust, unbaked (gluten-free, if desired)
  1. Beat egg whites until stiff peaks form; set aside.
  2. In a separate mixing bowl, combine flour, True Lemon juice, milk, and egg yolks.
  3. Gently fold egg whites into the mixture.
  4. Pour mixture into pie crust.
  5. Bake the pie for about 40 minutes, then let cool 10 minutes before serving.