home recipes archives press reader raves about  
 
 

In this Issue: Vintage Summer Salads Omar Khayyam's Spinach Salad with Zesty Dressing, Spice 'n Easy Hash Brown Potato Salad, Crunchy Cauliflower Salad, Swedish Potato Salad, Nut Tree Green Frosted Potato Salad, Gone But Not Forgotten Resto Recipes Bill Zuber's Rhubarb Kuchen, Fritzel's Creamy Griddle Cakes with Blueberry Sauce, Anna Maude Cafeteria German Chocolate Pudding, Green Goddess Chip Dip, Pie Revival Whoopie Pies, Banana Cream Pie, Montana Mom's Rhubarb Custard Pie, Cream Plum Pie, French Silk Pie, Taco Pie, Natchitoches Fried Pork Pies, Pork Apple Brunch Pie, Zesty Lemon Sponge Pie, Old World Sour Cream Raisin Pie, Poppyseed Refrigerator Torte, Celebrity Citings Joel Grey's Chinese Chicken Salad, Sinatra's Spicy Sausage and Sweet Green Peppers, Reader favorites Chocolate-frosted Peanut Butter Cake, Armenian Manti, Pickles, Preserves & Such Zucchini Relish & Dixie Relish, Famous Nut Tree Bread with North Carolina Pear Honey, Calumet Baking Powder Biscuits, Kumquats in Syrup, Old-fashioned Creamy Coleslaw, “You know...for the kids!” '50s Picklenik, Back from the Bar Oak Bar Plaza Sweet, Better Left Lost Canned Asparagus Casserole,

 

Grandma's Zesty Lemon Sponge Pie

Summertime is pie-time and just in time for that, the American Pie Council has provided us with piles of new home-baked-pie options by posting the winning recipes from its 16th Annual 2010 APC/Crisco National Pie Championships. A complete list of winners is available at Pie Council. We thought it telling that many of the winning recipes derive from old-family heirlooms. This month, we're featuring two of those: Liza Ludwig's “Old World Sour Cream Raisin Pie”, and, Jean Sprenkle's “Grandma's Zesty Lemon Sponge Pie.” Liza Ludwig, of Curlew, IA, says she based her winning pie on her grandmother's recipe, which came over with ancestors from Germany in the late 1800s and used to be made with prunes. Jean Sprenkle says her lemon sponge pie is a version of her mom's very old recipe. Lemon sponge pies--common in York County, PA--have thin, cake-like crusts on top.

print email
Makes one, 8-inch pie
Crust Ingredients
  • 1 ½ cups plus 3 Tbsp flour
  • ½ tsp salt
  • ½ cup plus 1 Tbsp ice-cold vegetable shortening
  • 4 Tbsp ice-cold milk
Filling Ingredients
  • 3 lemons
  • 2 room-temperature eggs, separated
  • 1 cup milk
  • 2 Tbsp melted butter
  • 1 ½ cups sugar
  • 3 Tbsp flour
  • ¼ tsp salt
Instructions
  1. Make crust. Gather dough and press into a ball. Roll dough out into a circle one inch larger than plate. Fit crust into pie plate. Press down and flute edges.
  2. Preheat oven to 375 degrees. Wash lemons. Grate the zest of one lemon (do not include white pith) onto waxed paper. Squeeze juice from lemons to make ½ cup juice.
  3. In a blender, combine ½ cup lemon juice with milk, butter, beaten egg yolks and lemon zest. Blend.
  4. Combine 1 ½ cups sugar and 3 Tbsp flour with ¼ tsp salt in a bowl. Add these ingredients to the blender mixture and mix well. Pour blender mixture into mixing bowl and set aside.
  5. In bowl of electric stand mixer, beat 2 egg whites until soft peaks form. Do not beat to stiff peaks. Fold egg whites into the other mixture. Pour into unbaked prepared crust. Bake at 375 degrees for 40 to 45 minutes or until nicely browned and filling is set. Remove to a cake rack to cool. Refrigerate if desired. Let stand for at least 2 hours before cutting pie.

Beat the egg whites to soft peaks, not stiff peaks, for best results
Recipes by Alphabet
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Recipes by Meal Part
Appetizers
Baked goods
Breakfast
Confections
Desserts
Drinks
Meat
Pasta
Poultry
Preserves and Pickles
Seafood
Salads
Sandwiches
Sauces and Salad dressings
Soups
Vegetables and side dishes