Amish Lemon Sponge

 Amish Lemon Sponge Pie is a delightful and refreshing dessert that combines a light and spongy lemon cake topping with a rich and creamy lemon custard filling. It's a popular recipe in Pennsylvania Dutch and Amish communities, known for its unique texture and burst of citrus flavor.

Here's what you can expect with Amish Lemon Sponge Pie:

Pie Crust (Optional):

• While some Amish Lemon Sponge Pie recipes incorporate a baked pie crust, others forego it entirely. A simple butter-based pie crust can be used if you prefer a traditional pie structure.

Lemon Custard Filling:

• Egg Yolks: The base of the custard, providing richness and structure.
• Sugar: Sweetens the filling.
• Lemon Juice and Zest: The key flavor components, offering a delightful balance of tartness and citrusy aroma.
• Milk: Adds creaminess and body to the custard.
• Cornstarch (Optional): Some recipes might use cornstarch as a thickener for the custard filling.

Lemon Sponge Cake Topping:

• Egg Whites: Whipped to stiff peaks, they provide lift and airiness to the sponge cake layer.
• Sugar: Sweetens the cake layer.
• Flour: All-purpose flour is typically used to create a light and airy cake structure.
• Lemon Zest (Optional): For an extra burst of lemon flavor in the cake.

Basic Steps:

1. Prepare the Pie Crust (Optional): If using a pie crust, prepare your favorite recipe or use a store-bought pie crust and pre-bake it according to the package instructions.

2. Make the Lemon Custard Filling: Whisk together egg yolks, sugar, lemon juice, and lemon zest in a bowl. In a separate saucepan, heat milk (and cornstarch slurry if using). Slowly whisk the hot milk mixture into the egg yolk mixture. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and let cool slightly.

3. Lemon Sponge Cake Topping: In a separate bowl, whisk egg whites until stiff peaks form. Gradually add sugar and continue whisking until meringue is glossy and stiff. Gently fold the flour (and lemon zest if using) into the meringue until just combined. Be careful not to overmix.

4. Assemble the Pie: Pour the cooled lemon custard filling into the prepared pie crust (or a baking dish if not using a crust). Carefully spread the lemon sponge cake batter over the custard filling.

5. Baking: Bake the pie in a preheated oven at around 325°F (165°C) for 45-60 minutes, or until the cake layer is golden brown and a toothpick inserted into the center comes out clean.

6. Cooling and Serving: Let the pie cool completely at room temperature before slicing and serving. You can garnish with powdered sugar, whipped cream, or fresh lemon slices for an extra touch.

Tips:

• Use room temperature ingredients for a smooth custard filling.
• Don't overmix the lemon sponge cake batter. Overmixing can result in a dense topping.
• Let the custard filling cool slightly before adding it to the pie crust to prevent the crust from becoming soggy.
• Amish Lemon Sponge Pie can be stored in the refrigerator for up to 3 days.

This delightful dessert offers a unique combination of textures and flavors. The creamy lemon custard filling complements the light and airy lemon sponge cake topping, making it a perfect choice for any lemon lover.