This is a recipe I’ve been wanting to tackle for years. I have no idea why I haven’t make it until now. Perhaps because I associate it with diners and that’s the only place I’ve ever had it. But, now that I can’t eat any diner pies, I figured it was time to make it my own – gluten-free and all.
It turned out WAYYY better than I expected! And, get this, it’s SO simple to mix up. If you buy your gluten-free pie crust, it’s even simpler.
Here’s a tip for you: When you make my gluten-free pie crust recipe, freeze the other half of the recipe. It’ll be mixed up and ready for you to make another pie. Because, pie is life. At least that’s what I say.
Give.Me.All.The.Pie.
So, here it is! I call this a vintage recipe because lots of people just don’t know about this one anymore and I can’t let it be lost! That would be tragic.
Gluten-free Lemon Sponge Pie
Sweet and tangy lemon sponge pie hits the spot for a refreshing summer treat. Serve it ice cold with whipped cream at your next summer party!
- Total Time: 0 hours
- Yield: 8 servings
Ingredients
1 gluten-free pie crust prepared in a 8.5-9”pie dish
5 Tbls lemon juice
Grated rind of two lemons
1 cup sugar
3 Tbls gluten-free flour
2 Tbls butter, melted
3 egg yolks
1 cup milk
3 egg whites, whipped to stiff peaks
pinch salt
Instructions
Preheat oven to 350˚.
In a mixing bowl, combine lemon juice, lemon rind, sugar, flour, butter, egg yolks and salt.
Mix well and stir in milk.
Gently stir in whipped egg whites.
Pour into prepared pie shell, place on a baking sheet to catch any spills and place in oven.
Bake at 350˚ for 15 minutes, reduce heat to 300˚ and continue baking an additional 45 minutes or until pie is just slightly jiggly. It should be very lightly browned.
Top with whipped cream or serve naked (the pie, not you) – it’s great either way!
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: baked