ARCHIVES: Sponge Pie!



Hey Hey Hey! Welcome spring! I was daydreaming of going on a picnic yesterday (even though it's too cold and wet for that here, still). OK well so this month's pie is a very classic old pie from the Pennsylvania Dutch Community. I bought one of these at an Amish farmers market in PA recently and it was DEEEELicious. Fluffy and light and tangy (you might guess that from the name) it's the Lemon Sponge Pie! Also HUGE props to my talented and lovely young cousin and lifelong pie club member: Janelle Beasley for her amazing skills with paper cutting with her help designing and implementing this month's card! Yay Nellie! OK well, seriously, this is a delicious pie, try this one:

Lemon Sponge Pie

You'll need: one 9 unbaked pie shell
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1 1/2 c. hot milk

Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree oven for approximately 40 minutes.