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 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
- 2 eggs, separated
- 2 tbs flour
- 1 cup milk
- 1 cup sugar
- 1 tablespoon butter, softened
- 1 lemon, juice and zest ( about ⅓ cup)
- 1 unbaked pie crust
- Preheat oven to 300 F. degrees.
- Prepare your pie crust and line an 8-inch pie pan with it.
- Put your crust in the fridge while you prepare the pie filling.
- Cream the butter and the sugar together with a wooden spoon until
- combined.
- There is no creaming of the butter and sugar in the modern
- sense of the word.
- 1 tablespoon of butter and 1 cup of sugar will not
- really "cream" together.
- Just mix them together so the butter is completely incorporated into the sugar.
- This recipe called for mixing the flour into the egg yolks slowly. This does not work well and I knew it wouldn't work but I try to make the recipe as written and only make changes when I have to. This was one of those cases.
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
The Vintage Recipe Project: Lemon Sponge Pie
Ingredients
- 1 9-inch unbaked pie crust
- 2 large eggs (separated)
- 2 tablespoon all-purpose flour
- 1 cup milk
- 1 cup sugar
- 1 tablespoon butter (softened)
- 1 large lemon (juice and zest (about ⅓ cup))
Instructions
- Make the pie crust if you are using homemade pie crust. And place it in the refrigerator to keep it cold.
- Preheat the oven to 300 F. degrees.
- 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 with a whisk until stiff peaks form.
- Slowly add the lemon juice and lemon zest to your egg and milk mixture as you whisk it in.
- Next mix the egg mixture with the sugar mixture until well combined.
- Fold the stiffly beaten egg whites into the egg yolk and flour mixture.
- Pour the lemon pie filling into chilled pie crust. Place the pie plate on a cookie sheet. and bake for 50 to 60 minutes in a preheated 300-degree oven.
- Bake for 50 to 60 minutes in a preheated 300 F. degrees oven until the center is set.
- Remove the pie from the oven and transfer to a cooling rack. Cool to room temperature.
- Refrigerate the pie for at least one hour before serving 2 to 3 hours would be better.
- Serve with a dollop of whipped cream on each slice.
Recipe Expert Tips
- Chilling the pie in the refrigerator before serving is recommended
m mckay
I used ato make this pie years ago then went on to soething different but remembered how good it was and luckily a friend of mine had the recipe. I made two pies today and my husband and I had a piece with dinner, boy was it good.
I am wondering if I can freeze the other pie until Sunday when we are going to a BBQ for which I am bringing a pie for dessert.
Thanks for the recipe and your help
Arlene Mobley
Hi
I have never tried freezing this pie but I am sure it would work.
m mckay
I'll try freezing it and let you know if it's okay.
Judy Hall
I came across this site as I was researching the origins of my mother's Lemon Sponge Pie, which she often made for Easter dinner. I was surprised to see that the origins were PA Amish, as my family is New England yankee with my paternal grandmother tracing back to the Mayflower. Anyway, as far as I can determine, my mother's recipe came from the 1946 edition of the Joy of Cooking, which it appears she received as a wedding shower gift. The recipe is called Lemon Sponge Cake Pie. I also found it in my mother-in-law's 1954 edition of the Westinghouse Cookbook and my husband said he vaguely remembers having it somewhere in his childhood. But that memory doesn't pinpoint much as we both have a long history of church pot lucks and public bean suppers. Anyway, the recipes are quite similar to what is noted here, except that the pie is first baked for 10 minutes in a 425* oven, then for 25-30 minutes at 325*, with the caution to not forget turning down the temp, because if you don't the pie will curdle. I love these old vintage recipes from my childhood (1950's) and still use many of them to take to pot lucks, where they almost always get rave reviews.
Arlene Mobley
Judy
Thanks for stopping by and sharing the story of your family and another history of a Lemon Sponge Pie. These old recipes got passed around so there is no telling where the recipe came from. Everyone shared their recipes when they got together for pot lucks, church bake sales ect,
I have one of the early editions of Joy of Cooking and will dig it out to see the recipe.
Arlene
tommieboy
The recipe never says what to do with the sugar + 'creamed' TBSP of soft butter mixture. I'm assuming that it is added to the whipped egg whites? Sort of like making a meringue? Then it is folded into the milk/egg yolk mixture? I'd appreciate someone clarifying this, before I attempt to make it....Sorry, but some of us are NEW to baking, and need to have what might be obvious to a veteran baker spelled out in every step!
Arlene Mobley
Tommie
Sorry you missed that part of the instructions. I actually talk a bit about how the sugar and butter do not really "cream" together. ""Cream the butter and the sugar together with a wooden spoon until combined.""
Good luck it is a delish recipe!
Tommieboy
I did not miss that part...but you still never answered my question! When you have the cup of sugar--with the butter 'mixed' into it--WHEN does it go into the recipe? Does it get added to the milk/egg yolk/lemon juice mix? Or does it get added to the egg whites before they are whipped into peaks?
Arlene Mobley
I've rewritten the instruction so they are a little easier to understand.
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.
Katie @ Pearls + Girls
Hi, I just saw the link to this pie over at Penney Lane Kitchen's Thanksgiving Round Up. I'm so glad I came by to check out the recipe! I have a sweet spot for lemon pies, and this looks like a great one! 🙂
Arlene Mobley
Katie
Thank you for stopping by. I hope you enjoy the recipe!
Donna
This recipe looks wonderful. I have my mother's sponge lemon pie recipe, which I love. Have you seen a custard sponge pie recipe in the vintage cookbooks? I have been looking for that recipe since having a piece at a function and the lady would not share her recipe. Thanks!!
Arlene Mobley
Donna
Thank you for stopping by! No I have not seen a Custard Sponge Pie recipe in my vintage cookbooks. But I just bought 9 more community/church cookbooks last week. I haven't had a chance to look at them yet. When I do I will keep an eye out for the Custard Sponge Pie recipe for you.
Sandy
I am not very fond of people who won't share a recipe. SOOOOO I would make the pie as usual but use 1/2 tsp vanilla instead of the lemon juice. Worst case is you've wasted a pie crust and some milk and eggs. Best case is - - you've got the pie recipe.
Arlene Mobley
Sandy
I'm not sure what your first statement is in reference to. Your changes to the recipe would make a delicious Vanilla Sponge Pie. Let me know if you try it and how it turns out.
Mary Whitehead
Here's a recipe for Lemon Custard Sponge Pie. You could certainly omit the lemon juice and use vanilla to make a plain custard sponge pie.
LEMON CUSTARD SPONGE PIE
1 1/2 c. sugar
3 egg yolks
1/4 tsp. salt
1 tbsp. butter, melted
2 tbsp. cornstarch
1 c. milk
Juice of 1 lemon
3 egg whites, stiffly beaten
Grated lemon rind
1 (10 inch) pie shell, unbaked
Combine sugar, egg yolks, salt, butter, cornstarch, milk and lemon juice; mix well. Fold in egg whites and lemon rind. Pour into pie shell.
Bake at 450°F for 10 minutes. Reduce oven temperature to 400°F.
Bake until custard has set; a thin knife inserted in center will come out clean (or about 20 minutes).
Arlene Mobley
Mary
Thank you so much for the recipe. It sounds divine.
Mary Whitehead
If you like lemon cake, I make one that all the old people on my Meals on Wheels route just love. It's so easy to make because it's not really from scratch as most of my cakes are. This is a very moist and lemony cake. Here's the recipe:
Lemon Cake
1 box lemon cake mix
1 lemon instant pudding mix
1 cup water
1 cup vegetable oil
4 eggs
2 tablespoons. lemon juice
Preheat oven to 325°. Beat eggs; add remaining ingredients. Beat until well blended. Pour into well greased 9"x13" pan. Bake approximately 40 to 45 minutes. Do not overbake.
Glaze
2 cups confectioners' sugar
1/3 cup lemon juice
Mix glaze ingredients until thoroughly combined. (Sift the sugar if lumpy). When cake has been out of the oven a few minutes and still quite hot, prick the top all over with a fork. Slowly pour glaze over cake, nearly all should sink into the holes. Leave cake in pan until cold.
Grannie
Thanks for posting this. Lemon Pies are my favorite & I try every new version I find.
Now, where will I find your recipe for the Strawberry Sponge Pie?
Flour On My Face
You are very welcome. If you didn't see the link in the post here is the link to the STrawberry Sponge Pie recipe https://flouronmyface.com/2011/04/vintage-recipe-project-strawberry.html
oceansparkl
Hi there,
Just finished making this lemon sponge. I was so worried because the mixture looked runny (I've never made a pie before), but once it went in the oven, it rose and baked beautifully.
I accidently bought a pre baked pie base, its slightly overcooked from the top, but overall looks fine. Just placing it in the fridge to cool down.
Thanks for the lovely recipe.
Can't wait to eat it tomorrow 🙂
Flour On My Face
I am so happy you had a successful pie baking day. I hope you enjoyed the lemon sponge pie as much as I did.
Tina
Hi, I noticed that you list the second ingredient as 2 tbs. butter but I',m assuming you meant flour as stated in the original recipe. Correct? Just checking. Thanks! 🙂
Flour On My Face
Tina
Yes your correct. That was a typo. I've fixed it. Let me know how you like the pie. It turned out very good.
Dale
My mom's 92, and was born in Youngstown, on the PA border. She remembers her mom making lemon sponge pie, so I thought I'd see whether I could find a recipe, and voila! Thanks. I might try to see whether this is what she remembers.
Nicole
I think I am going to attempt to make a sponge pie for my next get together! Awesome recipe! 🙂
Kelly
WOW this looks fantastic!! Loving your blog and so glad to be your newest follower! 🙂
https://www.cookskinny.blogspot.com/
briarrose
A wonderful way to keep the little kitchen helper busy. 🙂
Lovely pie.
Chelly
What a lovely pie! Love the vintage recipes! Enjoy your blog!
Belinda @zomppa
So cool that you find these vintage recipes (and catch the oops). What a beautiful pie.
alison
i've been using my grandmother's lemon sponge pie recipe for years and it is wonderful...slightly different than this one, and mine browns a bit more on top...this is my dad's absolute favorite pie...i think it reminds him of his childhood...folks around here (sw pa) aren't at all familiar with sponge pies, so it's always fun to bring it to pot lucks...thanks for sharing the vintage cooking love!
alison
stuff and nonsense