Trifles Lemon Sponge Pie
Reqeust From: [email hidden] (Katy) I am looking for a
light and fluffy dessert. Something which is easy to fix and
not too many calories.
Trifles
1 prepared angel food cake 2 boxes vanilla pudding, prepared
1 (16oz) can cherry pie filling
Tear the angel food cake into 1 inch cubes. Place them in a
single layer in a 13x9 inch pan (you may not need the whole
cake). Pour the pudding over the cake; top with the cherry
pie filling.
Lemon Sponge Pie
3 tablespoons butter, softened 1-1/4 cups sugar 4 eggs,
separated 3 tablespoons flour dash of salt 1 1/4 cups milk
grated peel of 2 lemons
2/3 cup fresh lemon juice (about 2 lemons) 1 unbaked 9-
inch pie shell
Preheat oven to 375. 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 oven for 5 minutes; reduce heat to
300 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. Lemon Sponge Pie Serves 8.
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