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.
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
Nutrition
Serving: 1SliceCalories: 259kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 50mgSodium: 136mgPotassium: 105mgFiber: 1gSugar: 27gVitamin A: 123IUVitamin C: 7mgCalcium: 52mgIron: 1mg
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