Colonel Sanders Lemon Sponge Pie Recipes

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COLONEL SANDERS' LEMON SPONGE PIE



Colonel Sanders' Lemon Sponge Pie image

Make and share this Colonel Sanders' Lemon Sponge Pie recipe from Food.com.

Provided by Colonel Sanders

Categories     Dessert

Time 1h10m

Yield 1 pie, 9 serving(s)

Number Of Ingredients 10

1 prepared pie crust, unbaked
3 tablespoons flour
3 tablespoons butter
1 1/4 cups milk
1 1/4 cups sugar
4 egg yolks, beaten
1 pinch salt
1/3 cup fresh lemon juice
2 lemons, rind of, grated
4 egg whites, stiffly beaten

Steps:

  • Temper butter.
  • Cream butter and sugar thoroughly.
  • Add remaining ingredients except egg whites.
  • Fold in stiffly beaten egg whites.
  • Pour into unbaked pie crust and bake slowly in oven at 350 degrees for 15 minutes.
  • Reduce oven to 300 degrees F, until tests done - about 45 minutes.

COLONEL SANDERS' LEMON SPONGE PIE



Colonel Sanders' Lemon Sponge Pie image

Provided by Global Cookbook

Number Of Ingredients 8

3 Tbsp. flour
3 Tbsp. butter
1 1/4 c. lowfat milk
1 1/4 c. sugar
4 x Large eggs beaten separately
1 pch salt
1/3 c. lemon juice Grated rind of 2 Lemons
1 x unbaked 9" pie shell

Steps:

  • Cream butter, flour, and sugar together. Mix in stiffly beaten egg whites. Pour into unbaked crust and bake slowly in oven 350 degrees for 15 min, and then reduce to 300 degrees for an additional 30 min or possibly till the pie tests done.

Nutrition Facts : ServingSize 899 g, Calories 1789, Fat 57.33 g, TransFat 0.0 g, SaturatedFat 29.95 g, Cholesterol 941 g, Sodium 812 g, Carbohydrate 291.62 g, Fiber 1.0 g, Sugar 269.19 g, Protein 38.17 g

LEMON SPONGE PIE



Lemon Sponge Pie image

This lemon pie has a light and airy texture because the egg whites are beaten until fluffly, then folded into the filling. This delicious pie recipe was posted in a Better Homes and Gardens magazine.

Provided by CarolAT

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 rolled refrigerated unbaked pie shell (1/2 of a 15-oz package)
2 eggs
1/3 cup butter, softened
1 cup granulated sugar
2 teaspoons lemon peel, finely shredded
1/4 cup lemon juice
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup milk
1 lemon, finely sliced
1/4 cup sugar
1/4 cup water

Steps:

  • 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 electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, 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 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 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 a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

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