Lemon Sponge Pie Recipe

Introduction

Lemon Sponge Pie is a light and tangy dessert perfect for any occasion. With a fluffy lemon filling set in a crisp pie crust, this pie offers a delightful balance of citrus brightness and sweet creaminess.

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

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Roll out your pie dough and place it into a 9-inch pie plate. Set the pie plate on top of a baking sheet and crimp the edges. If using a pre-made crust, make sure it is fully thawed before use.
2. Step 2: In a large mixing bowl, beat the egg whites until stiff peaks form but are not dry. Set aside.
3. Step 3: In another bowl, beat the egg yolks, then add lemon juice and milk, mixing until well combined. Gradually add sugar, flour, and salt to this mixture and beat until smooth.
4. Step 4: Gently fold the lemon mixture into the beaten egg whites. Make sure there are no lumps or white streaks remaining for a smooth batter.
5. Step 5: Pour the combined batter into the pastry-lined pie plate placed on the baking sheet. Bake for 45 to 50 minutes until the top is golden brown. Allow the pie to cool completely, then refrigerate for a few hours to let the filling set. Serve chilled, optionally topped with sweetened whipped cream.

Tips & Variations

• Use fresh lemon juice for the best vibrant flavor and natural acidity.
• For a richer filling, substitute half of the milk with cream.
• If you prefer a sweeter pie, increase sugar by 1/4 cup but be cautious not to overpower the lemon.
• Try adding a thin layer of cream cheese beneath the filling for a creamier texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the sponge filling’s texture and freshness. Reheat is not recommended, but serve directly from the fridge for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust?

Yes, a store-bought pie crust works well. Just make sure it is fully thawed before rolling out and using.

What should I do if my egg whites don’t form stiff peaks?

Make sure your bowl and beaters are clean and free from any fat or grease. Use eggs at room temperature and beat at medium-high speed until peaks form.

Lemon Sponge Pie Recipe

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Lemon Sponge Pie is a delightful dessert featuring a light and airy lemon-flavored filling baked within a flaky pie crust. The filling is made by folding a smooth lemon custard mixture into whipped egg whites, creating a soft, sponge-like texture that’s both refreshing and satisfying. Perfect for spring and summer gatherings, this pie is best served chilled and can be topped with sweetened whipped cream for an extra touch of indulgence.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 pie crust (homemade or store bought)

Filling

• 3 eggs (separated, yolks and whites)
• 2/3 cup lemon juice
• 1 cup milk
• 1 1/2 cups sugar
• 1/3 cup flour
• 1/4 tsp salt

Optional Topping

• Sweetened whipped cream

Instructions

1. Preheat and Prepare Crust: Preheat oven to 350°F (175°C). Roll out the pie dough and place it into a 9-inch pie plate. If using a store-bought crust, ensure it is fully thawed before use. Crimp the edges of the crust to your liking and set the pie plate on top of a baking sheet to catch any spills.
2. Beat Egg Whites: In a large mixing bowl, beat the egg whites until stiff peaks form but are not dry. Set aside carefully to maintain volume.
3. Prepare Lemon Mixture: In another bowl, beat the egg yolks. Add lemon juice and milk, mixing well until combined. Then incorporate sugar, flour, and salt, beating until the mixture is smooth and uniform.
4. Combine Mixtures: Gently fold the lemon custard mixture into the beaten egg whites. Take care to eliminate any lumps or visible streaks of egg whites to ensure a smooth, airy batter.
5. Bake the Pie: Pour the combined batter into the prepared pie crust on the baking sheet. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the filling is set.
6. Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate for a few hours to fully set the filling.
7. Serve: Optionally, top with sweetened whipped cream before serving for added richness and flavor.

Notes

• Ensure the egg whites are beaten to stiff but not dry peaks to achieve the proper sponge texture.
• Using a baking sheet under the pie plate prevents potential spills from making a mess in the oven.
• Chilling the pie thoroughly before serving helps the filling to firm up and enhances the flavor.
• If you prefer a tangier pie, increase the lemon juice by a tablespoon or two.
• This pie can be stored covered in the refrigerator for up to 3 days.

Keywords: lemon sponge pie, lemon pie, sponge pie, lemon dessert, baked lemon pie, airy lemon pie