Post by wilderness on Mar 31, 2023 9:26:59 GMT -5
Amish Lemon Sponge Pie-Birdy
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.
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.
