Lemon Sponge Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/lemon-sponge-pie-recipe/
