Lemon Sponge Pie, Oh my, Oh my! by Kira

This pie is very tasty. You will most likely have all the ingredients on hand.
The beaten egg whites make this simple ingredients pie special.
It is gooey, tart, sweet and fluffy, sitting on top of a flaky pie crust.


Pastry


1 1/4 cup of flour. I did a blend of whole wheat, almond meal and rye.
1/2 cup cold, cubed butter or a mix of lard and butter to equal 1/2 cup
1 tsp sugar
1/2 tsp salt
2 - 3 tbsp of cold water


Filling


1 cup sugar
3 tbsp unsalted butter
2 large eggs separated
3 tbsp flour
6 tbsp lemon juice
pinch of salt
1 cup of whole milk




Make the pastry:
Combine flour, salt, sugar.
Work the cubed butter in with pastry knife, add water and work into a dough.
Do not over work.
Shape into a disk and refrigerate for about an hour.


preheat oven to 425F


Roll out dough and work into a round 9 inch pie tin.
Place dough in pie tin and press edges.


Make the filling:


Whisk together the sugar, butter, egg yolks, lemon juice, and salt.
Whisk in the milk.
Beat the egg whites until they form stiff peaks,
gently fold whites into lemon mixture.


Pour filling into pie shell and bake for 10 minutes.
Lower temperature to 350F and bake for about 35 minutes. cool on rack.
Serve at room temperature.