We wish you a happy Thanksgiving. Here is a family recipe we have at our Thanksgiving table each year. We’ve never shared with anyone outside of our family before. And while not a nut in sight with this recipe, it is the simple nature of this wonderful pie using fresh ingredients and a recipe that is more than 100 years old that inspired us to create Nut Fusions. Simple recipes bring back childhood memories of great food and our loved ones.
We hope you try Grandma Clara Hauer Vandermark’s Lemon Sponge Pie.
Happy Thanksgiving, Genie
Preheat over to 325 degrees.
3 unbaked pie crusts – place in pie tins to be ready for filling
Next Cream together 3 cups sugar and 9 tablespoons butter.
Add a pinch of sale
Add 5 egg yolks (separate whites into a separate bowl to whip later)
Add Juice of 4 lemons and grated peels
Add 12 tablespoons general purpose flour
Add 3 cups milk
Set aside mixture
Next: whip egg whites until stiff and fold gently into the mixture above.
Divide the mixture between the three pie shells and bake for about 50 minutes or until the center is done. Test using a tooth pick. When it comes out clean, the pies are done.
This recipe can be divided by 3, to make one pie. You will need to use 2 eggs if you only make one pie.