Thursday, October 21, 2010


Black Metamorphosis, Aves series by elena lyakir

"In today's world of excess, instant gratification, distractions, and the continuous movement toward some or other 'destination' I would like to take my audience to a place that is not a 'destination' or a past memory, rather an 'in-between place', the process itself and the emotions that encompass memory; a place between dream and awake, imagination and reality, past and present; a pause between intention and action, thought and speech, action and reaction." - elena lyakir

Is it pie or cake? What about something in-between... the following is a vintage recipe that possibly originated with the Pennsylvania Dutch. The pie filling uses a custard base with a bit of added flour. While baking, the pie undergoes a magical transformation as the filling separates into an upper sponge cake layer and a lower custard layer.

Lemon Sponge Pie
1 cup sugar
1/4 cup butter
2 heaping tablespoons flour
Pinch salt
Juice and zest of 1 lemon
2 eggs, separated
1 cup milk
1 unbaked 9" pie shell (simple pie crust recipe)
  1. Preheat oven to 375° F. Cream together sugar and butter in a large mixing bowl. Add flour, salt, lemon juice, lemon zest, egg yolks and milk. Blend until thoroughly mixed.
  2. Beat egg whites until stiff, then gently fold into the lemon mixture. Pour into unbaked pie shell and bake for 10 minutes. Reduce heat heat to 325° F and continue baking for 35-40 minutes or until the pie is set and lightly golden brown on top.

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