The Pie Recipes
Delight in a Grandmotherly Lemon Sponge Cake for Passover with fluffy egg whites, zesty lemon and orange, and optional nuts—perfectly light and flavorful!
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
- 12 large eggs, separated
- 1½ cups sugar
- grated zest of 1 lemon
- grated zest of 1 orange
- ½ cup freshly squeezed orange juice
- ½ cup finely chopped walnuts (these are optional if you prefer a nut-free cake)
- ¼ cup potato starch
- 1 cup matzoh cake flour
- pinch of salt
- 1 teaspoon of vanilla
- 2 cups unbleached all-purpose flour (sift before measuring)
- 1/2 teaspoon salt
- 1/2 cup lard (1/4 pound)
- 1/3 cup cold water
- 1 cup sugar cubes, crushed (see note above)
- 5 cups blackberries
- 4 thin slices butter
- 3/4 cups granulated sugar (see note above)
- 2 tablespoons cornstarch
- 1/4 cup light cream
- 1 cup Vanilla-Flavored Whipped Cream (recipe follows)
