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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

PENNSYLVANIA DUTCH LEMON SPONGE PIE Recipe

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This recipe for PENNSYLVANIA DUTCH LEMON SPONGE PIE is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 nine inch unbaked pie crust

¼ cup melted butter
1 cup granulated sugar
3 Tbsp flour
3 slightly beaten egg yolks
3 egg whites.
1½ cup milk
3 Tbsp lemon juice
Directions:
Directions:
Preheat oven to 425º

Cream butter and sugar.
Add flour.
Add egg yolks, lemon juice and milk.

Beat egg whites until stiff and fold into batter.
Pour mixture into the pastry shell.

Bake for 10 minutes.
Reduce oven temperature to 325º and bake 25 minutes more.

 

 

 

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