Colonel Sanders Lemon Sponge Pie
Indulge in the zesty charm of Colonel Sanders Lemon Sponge Pie, a timeless dessert that combines a tangy lemon custard with an airy, sponge-like texture. Perfectly nestled in a flaky, unbaked pie crust, this pie stands out with the bright flavors of freshly squeezed lemon juice and fragrant lemon zest, balanced by the sweetness of sugar and the richness of egg yolks and milk. The magic happens when stiffly beaten egg whites are gently folded into the silky lemon filling, creating a luscious, cloud-like consistency that bakes to golden perfection. With just 20 minutes of prep time, this easy yet elegant recipe is ideal for family gatherings or a refreshing treat after dinner. Serve it chilled for a delightfully cool lemon dessert that’s sure to be a crowd-pleaser. Keywords: lemon sponge pie, lemon dessert recipe, Colonel Sanders pie, tangy pie recipe, easy lemon pie.
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Recipe Information
Ingredients
- 1.5 cups Granulated sugar
- 3 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 3 Eggs, separated
- 1.25 cups Whole milk
- 2 tablespoons Unsalted butter, melted and cooled
- 0.5 cups Lemon juice, freshly squeezed
- 2 teaspoons Lemon zest
- 1 Prepared pie crust (9-inch, unbaked)
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until evenly combined.
In a separate larger bowl, beat the egg yolks until pale and slightly thickened. Gradually add the milk, melted butter, lemon juice, and lemon zest, whisking until smooth.
Slowly add the dry ingredients to the wet mixture, whisking continuously to avoid lumps. Set aside.
In a clean, grease-free medium bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form.
Gently fold the beaten egg whites into the lemon mixture, using a spatula to ensure even incorporation without deflating the whites.
Place the unbaked 9-inch pie crust into a pie dish and crimp the edges as desired.
Pour the lemon filling into the prepared pie crust, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and slightly firm to the touch. The center should still have a slight jiggle.
Remove from the oven and allow the pie to cool completely at room temperature. The pie will set further as it cools.
Refrigerate the pie for at least 2 hours before serving for the best texture. Serve chilled or at room temperature.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 40.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
