The Vintage Recipe Project: Lemon Sponge Pie
There are a couple of really fun aspects of recreating vintage recipes like this Amish Lemon Sponge Pie recipe.
I enjoy collecting these old vintage recipe cookbooks. I enjoy reading how the recipe themselves are written. Each recipe is really pared down to the bare minimum of directions and sometimes they are not in the order that this modern day cook is used to finding them in.Some of the ingredients are called by different names or different terms are used for processes that I am used to in modern terms.
Some of the ingredients are called by different names or different terms are used for processes that I am used to in today’s modern terms.
Note to self CAREFULLY check the vintage recipe ingredients before making. More on that in a minute. Some vintage recipes might also be missing an ingredient that an experienced baker should hopefully realize and add.
This recipe for Amish Lemon Sponge Pie came together beautifully. Which is a surprise since I had a little 40 lb distraction working in the kitchen with me this morning. My granddaughter Hailey was here.
Luckily I had a small piece of pizza dough in the refrigerator, that I had saved from a few days ago just for her. She loves to roll the dough out and make her own creations.
though I read it, at least, three times before I started baking and who knows how many times while I was putting everything together I still missed that it was missing salt.
One of my blog readers left a comment and told me that the sponge pies are very popular Amish or Pennsylvania Dutch recipes and wondered if the area the cookbook had come from had any Amish nearby.
“Tina said, Sponge pies, especially lemon sponge, are very typical Amish or Pennsylvania Dutch recipes.
This recipe for Lemon Sponge Pie came from a cookbook from the area of Bradford County, Pennsylvania. Another area that has a large population of Amish.
Lemon Sponge Pie Recipe
Adapted from a recipe taken from A Cook Book Of Favorite Tested Recipes. Compiled by Home Economics Committee of Bradford County Pamona Grange, No. 23 1950 Recipe submitted by Rachel Schmoll of Wysauking Grange, No. 58
See the picture above. This is what happens when you attempt to mix 2 tablespoons of flour into to egg yolks. After that mess, I changed things up a bit.
- Beat the egg yolks into the cup of milk and slowly added the flour. Whisk until all lumps are gone.
- In a separate bowl beat the egg whites until stiff peaks form.
- Once you have the egg whites ready you can safely add the lemon juice and lemon zest to your egg and milk mixture.
- Next mix the egg mixture with the sugar mixture until well combined.
- Fold the stiffly beaten egg whites into egg and sugar mixture.
- Pour into chilled pie crust and bake for 50 to 60 minutes in a preheated 300-degree oven.
Made your lemon sponge pie last night. Declared as the best lemon pie my husband has ever eaten! Thanks for the recipe, it certainly is a keeper!!! Jaime