The Vintage Recipe Project: Lemon Sponge Pie
Amish Lemon Sponge Pie recipe is a vintage old fashioned pie recipe adapted from one of my vintage cook books. Sponge pies are very popular desserts made by the Amish and Pennsylvania Dutch.
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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.
- Chilling the pie in the refrigerator before serving is recommended
Serving: 1Slice | Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 136mg | Potassium: 105mg | Fiber: 1g | Sugar: 27g | Vitamin A: 123IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg
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