Amish Lemon Sponge Pie

[nybirder]

I don't have a written recipe for my mother's version of this pie. She just used her Lemon Cake Pudding recipe so I don't have any guidance on just how much filling or how long to bake, especially since she used an odd-sized, very old pie pan that was supposedly 9". I have my doubts about that--I think it was a bit smaller. I was surprised to find out that this recipe is an Amish favorite called Lemon Sponge Pie. This first recipe from Better Homes and Gardens has the proportions almost identical to her pudding. Mom would never have bothered with the candied lemon slices although I'm sure they are delicious. She didn't prebake (blind bake) the crust, either.

The second recipe is from Amish country. You'll notice that the filling ingredients are almost double for a 9" pie. I'm wondering if the second is made in a deep dish pan. Just a warning if you decide to try it. 

Quite often this was my requested birthday pie instead of cake! If you'd like to make a small pie for two, half of the first recipe should work in a 6-7" pan but watch the timing. Half of the Amish version--second recipe--is probably too big for that size pan. 

Lemon Sponge Pie (like my mother's)
bhg.com/recipe/pies/lemon-sponge-pie

Try this light and airy pie recipe featuring finely shredded lemon peel and a splash of lemon juice.

8 servings (6 in our house. LOL!)
1 recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
2 eggs
⅓ cup butter, softened
1 cup granulated sugar
2 teaspoons finely shredded lemon zest
¼ cup lemon juice
2 tablespoon all-purpose flour
⅛ teaspoon salt
1 cup milk
1 recipe Candied Lemon Slices (see recipe below) (optional)
CANDIED LEMON SLICES
¾ cup sugar
¼ cup water
2 lemons, thinly sliced

Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes; remove foil. Bake for 4 to 6 minutes more or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees F.

Separate egg yolks from whites; place whites in medium bowl and set aside. 

In large bowl beat butter with electric mixer until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).

(Note: Personally, I would beat the egg whites first so I wouldn't have to wash the beaters to do the other half of the recipe. Even a tiny bit of egg yolk would keep the whites from beating properly.)

Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.

Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch the filling. Bake 10 minutes. Reduce heat to 350 degrees F. Bake for 20 to 25 minutes more or until set in the center.

Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve, top with Candied Lemon Slices. Makes 8 servings.

CANDIED LEMON SLICES
In large skillet combine sugar and water; bring to boiling. Add lemons, thinly sliced. Simmer gently, uncovered, for 1 to 2 minutes or until just softened. Transfer to a wire rack; cool.

IN COMMENTS;
Second time is the charm. First attempt at this recipe, the pie didn't cook enough after 30-35 min cook time. Second attempt I cooked it for 50 min and had success. Keep the foil tent on the entire time in the oven.
 

Amish Lemon Sponge Pie
amish-heritage.org/wprm_print/4441

Amish lemon sponge pie is an easy pie recipe with refreshing lemon flavor and a light and airy texture. Another family favorite pie!

6 Servings
4 eggs, separated
2 Tbs. butter, softened
1 1/2 c. white sugar
3 Tbs. all-purpose flour
Pinch of salt
2 med. lemons, juiced (about 1/2 c. juice)
1/2 - 1 tsp. lemon zest, optional (not optional to me--love the strong lemon flavor)
1 1/4 c. whole milk or 2% milk
1 (9") unbaked pie crust

Preheat oven to 350°.

Separate the eggs, and beat the whites until stiff peaks form. Set aside.

Cream the butter and sugar. Add the egg yolks, flour, and salt. Mix.

Add the lemon juice, zest, and milk. Mix well.

Gently fold the well-beaten egg whites into the lemon mixture. You want to keep the airy foamy consistency.

Pour the mixture into an unbaked 9" pie crust.

Bake in the bottom half of the oven at 350° for 25 minutes. Reduce the temperature to 325° and continue baking for another 25 - 30 minutes. (It may still jiggle a bit, but not too much.)

Cool and refrigerate for several hours (or overnight) before serving.

NOTES
You can use bottled Real Lemon, but it doesn't produce the same fresh flavor as using freshly squeezed lemon juice.
If desired, serve the lemon pie topped with sweetened whipped cream.