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Owner of Glick's Greenhouse and a 1980 graduate of Boyertown Area Senior High, Beth Glick does a great deal of cooking and baking to feed extended family and the many people who work for the greenhouse. Recently, she shared the following story.
by Beth Glick
Dave's [Beth's husband] father was a Mennonite minister. One of Dave's favorite things growing up was going to other homes after church for Sunday dinner when his dad was a guest speaker or having people here for Sunday dinner. That's one tradition we keep alive. On Saturday nights we usually get things ready for Sunday dinner.
Just about every Sunday we invite folks home from church, usually people without families, and the guest speaker when we have one. We have three regulars that we look forward to every week, one regular is our friend Dale who is here every Sunday and has been for years. We call him our "Sunday date." He's great: if I make something he doesn't like and I ask him if he liked it he'll say, "Well I wouldn't need to have it again right away."
I bought a few large bags of lemons at BB's in Morgantown a while ago and they needed to be used, so last night we decided to make Lemon Sponge Pies. I love to cook, but I'm not the best baker. I found this recipe online and decided to give it a whirl. It was really easy. I used a store-bought crust, the kind in a box that you unfurl and put directly into the pie plate. I did crimp the edges myself.
Lemon Sponge Pie originates from the Pennsylvania Dutch (Amish and Mennonite) tradition in the United States. It is a classic "custard-style" pie that dates back to the late 19th century. Lemon Sponge Pie was my mom's favorite pie and I wish I would have had this recipe when she was alive. It was so easy and it's really delicious.
I found this recipe from "Bunny's Warm Oven."
Ingredients:
1 pie crust homemade or store bought
3 eggs, separated yolks from whites
2/3 cup lemon juice
1 cup milk
1 1/2 cups sugar
1/3 cup flour
1/4 tsp salt
Directions:
Preheat oven to 350 degrees.
Roll dough out and place into a 9 inch pie plate.
Place pie plate on top of a baking sheet. Crimp edges. If using a pre-made crust, thaw before using.
Beat egg whites in a large mixer bowl until stiff peaks form, but not dry. Set aside.
Beat egg yolks, and add the lemon juice and milk and beat until well incorporated.
Add sugar, flour and salt; beat until smooth.
Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.
Pour into pastry-lined pie plate sitting on top of a baking sheet.
Bake until golden brown, 45 to 50 minutes.
Cool the pie down completely and refrigerate for a couple hours to let the filling set.
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