Lemons bring a bright and sunny flavor to any recipe. So now that it’s winter (for all of us BakeSpace members north of the equator), I find myself craving just about anything with lemon in it.
Today is one of those Mondays when I need a boost, so I’m going to brave the blowing snow in search of plump, juicy lemons at the market.
And when I get back home, I’m going to prepare the following recipe, which I discovered last year in a vintage recipe box I purchased online. It’s called “Lemon Sponge Pie,” and I’ve heard it originated with the Pennsylvania Dutch community.
The pie filling uses a custard base with a bit of added flour. While baking, the pie undergoes a magical transformation as the filling separates into an upper sponge cake layer and a lower custard layer.
Cake and pie? Now that’s worth a trek through the snow!
Lemon Sponge Pie Recipe
1 cup sugar
1/4 cup butter
2 heaping tablespoons flour
Juice and zest of 1 lemon
2 eggs, separated
1 cup milk
1 unbaked 9″ pie shell
Preheat oven to 375F (190C). Cream together sugar and butter in a large mixing bowl. Add flour, salt, lemon juice, lemon zest, egg yolks and milk. Blend until thoroughly mixed.
Beat egg whites until stiff, then gently fold into the lemon mixture. Pour into unbaked pie shell and bake for 10 minutes at 375F (190C). Reduce heat to 325F (163C) and continue baking for 35-40 minutes or until the pie is set and lightly golden brown on top.
More Lemon Sponge Pie Goodness!
After seeing these wonderful recipes, I am more determined than ever to try this vintage recipe. Wish me luck as I wander out into the snowy, cold day!