Lemon Sponge Pie
Lemon Sponge Pie
Lemon pies were a treat. Citrus fruit does not grow in eastern Pennsylvania. But the area’s proximity to the canals, that webbed their way as far west as Ohio and provided waterways to the Atlantic coastal cities, made it possible to get lemons and oranges. Some farmers sold their hay in Philadelphia and could bring home the treats available there.
In many homes, lemon pies were made primarily when company was coming.
Ingrediënten
- 1 cup sugar
- 2 Tbsp. butter
- 3 eggs separated
- 3 Tbsp. flour
- ½ tsp. salt
- juice and grated rind of 1 lemon
- 1½ cups hot water or milk
- 1 9 ” unbaked pie shell
Instructies
- Cream sugar and butter.
- Add egg yolks and beat well.
- Add flour, salt, lemon juice, and rind.
- Add water or milk.
- Fold in stiffly beaten egg whites.
- Pour into unbaked pie shell.
- Bake at 325° for 45–50 minutes.
Notes / Tips / Wine Advice:
Makes 1 9” pie
