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Lemon Sponge Pie I

Reviewed: Nov. 21, 2012
Those who are thinking you want to toast the pie crust before baking are on the right track in my opinion. I put the crust in for about 10 minutes on medium heat as the oven heats up. You have to prick the crust in several places at the top tho or you get huge bubbles. Once you fill the pie I keep it low in the oven so the pie crust top doesn't get burned by the end of baking time. I also take it out of the oven before it says you are supposed to, once it gets to the brown color you see in the pics. If you like more sponge go ahead and hold out for done-ness close to the center but if you shake it and it's loose in the center and it looks done and it's been at least 30 minutes on the lower heat, I take it out and let it set as it cools. I like more of the pudding-y part myself so if it's not firm I'm good with it. I also make about 4 of these at a time because I tend to ruin at least one and get the hang of it again every year.
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