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Recipe: Amish Lemon Sponge Dessert
Similar Categories: Amish, Lemon, Sponge, Dessert
2-1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)
FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1-1/2 c. hot milk
Measure sifted flour, add salt and sift again. Cut in shortening
using a pastry blender or two knifes. Sprinkle with water mixing
lightly with fork. press into ball. Makes enough pastry for a 9 inch
two crust pie or two shells. Cream butter; add sugar and egg yolks.
Beat until light and fluffy. Stir in flour, salt, lemon juice, rind
and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree
oven for approximately 40 minutes. Serves 6 at 371 calories per
serving
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)
FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1-1/2 c. hot milk
Measure sifted flour, add salt and sift again. Cut in shortening
using a pastry blender or two knifes. Sprinkle with water mixing
lightly with fork. press into ball. Makes enough pastry for a 9 inch
two crust pie or two shells. Cream butter; add sugar and egg yolks.
Beat until light and fluffy. Stir in flour, salt, lemon juice, rind
and hot milk. Fold in stiffly beaten egg whites. Bake in 400 degree
oven for approximately 40 minutes. Serves 6 at 371 calories per
serving
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