Easy Sponge Pie with Lemon

Materials:

4 eggs, separated1
Lemon zest from 2 lemons
1 1/4 cups sugar
1/4 cups milk1
3 tablespoons flour
Dash of salt
unbaked 9.5″ pie shell
3 tablespoons butter, softened
1/3 cup fresh lemon juice (about 2 lemons)

How to Make:

Preheat oven to 375 degrees.

In large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and lemon juice. In small bowl with clean beaters beat egg whites until stiff but not dry.

Gently fold whites into the first mixture. Pour mixture into pie shell.

Bake in 375 degree oven for 15 minutes; reduce heat to 300 degrees and bake for 45 minutes longer or until top is golden. A wooden pick inserted in center should come out clean. Cool lemon sponge pie on rack. Serve.

Note: Pie can keep up to 2 days, covered and refrigerated. I actually prefer it cold rather than room temperature.

Serves 8

Comments

BENEFİTS OF LEMON ZEST

Today we will talk about the lemon peel and grated One of the easiest ways to infuse a citrus flavor into a baked good of some kind is to add lemon, lime or orange zest to it. Zest is not the same thing as the peel, or rind, of a lemon, although it is a part of the peel. The zest is the colorful outer layer of the citrus peel. The soft, white part of the peel just underneath the zest is the pith. The reason that the zest is so desireable is that it contains lots of essential oils that make for a strong, pleasant flavor. The pith has a bitter flavor, with very little citrus taste when eaten on its own. The pith can actually give your baked good a bitter or slightly unpleasant taste if you incorporate it into a recipe (there are some recipes that call for using a whole fruit, but those usually compensate with extra sugar), so it is important to remove only the zest from the citrus rind when you are using it. The zest can be removed very carefully with a sharp pairing knife, ...

Goulash Recipe

GOULASH It's my mum's food and very delicious. It is not an easy meal but the taste is great. Ingredients 1½ lbs Beef - Stewing 8 Onions Garlic powder or fresh to taste 2 Tomatoes ¾ Cup Yoghurt Olive Oil Preparation: Brown in a little Olive Oil and remove from pan Add Onions and cook till softened Stir in Garlic Powder, Paprika + Flour Add Stock and bring to the boil Add Meat and Tomatoes Simmer for 1½ - 2 hours till meat is tender Just before serving stir in most of the yoghurt leaving enough ½oz Paprika ½oz flour ¾ pint Beef Stock Cut Beef into 1 inch cubes

Easy Vegetable Soup

Materials: 5 cups water 1 green pepper, chopped 1,5 cup lima beans 2/3 cup tomato, petite diced 1 Tbsp tomato paste 2 chopped onion, 4 Tablespoon olive oil 1 cup leek, chopped 3 carrots, sliced round 1-2 potato, cubed 2 cloves of garlic, minced 1 cup orzo/small pasta shells 1 Tbsp salt to taste Constraction: Dried mint for top Place chopped onion, garlic and olive oil in a saucepan. Saute over medium heat and add in tomato paste. Saute for additional 3 minutes. After, in pepper, leek, lima beans, carrot and potatoes respectively. Cook for about 8 minutes, stirring occasionally. Stir salt and tomatoes. Then, Add in hot water and bring to a boil. Add orzo/small type pasta and cook for about 25-30 minutes or until the vegetables are cooked. Sprinkle with dried mint on top if desired.

LEMON RECIPES

Search This Blog