Best 4 Colonel Sanders Lemon Sponge Pie Recipes
Colonel Sanders Lemon Sponge Pie is a classic Southern dessert that is sure to tantalize your taste buds. This delectable pie features a flaky, buttery crust filled with a luscious lemon filling and topped with a fluffy meringue. With its combination of sweet and tart flavors, this pie is the perfect ending to any meal. Whether you are a seasoned baker or just starting out, this easy-to-follow recipe will guide you through the steps of creating this timeless dessert. So gather your ingredients and get ready to indulge in a slice of Colonel Sanders Lemon Sponge Pie!
Let's cook with our recipes!
COLONEL SANDERS' LEMON SPONGE PIE
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
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
Provided by Global Cookbook
Number Of Ingredients 8
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
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
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
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
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.
Tips:
- Prepare all the ingredients and utensils before you start baking.
- Make sure the butter and eggs are at room temperature before creaming them together.
- Do not overmix the batter, as this can result in a tough pie crust.
- Bake the pie in a preheated oven to ensure that it cooks evenly.
- Allow the pie to cool completely before serving, as this will help the filling to set.
Conclusion:
Colonel Sanders' Lemon Sponge Pie is a delicious and classic dessert that is perfect for any occasion. With its creamy lemon filling and flaky pie crust, this pie is sure to be a hit with everyone who tries it. The tips and suggestions provided in this article will help you to make the best possible pie. So what are you waiting for? Give this recipe a try today!
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