Is Lemon Sponge Pie an Old-Fashioned Recipe?

Yes! This pie is a traditional dessert dating back to the 19th century , often found in Amish and Southern baking. It was popular due to its simple ingredients and magical texture , where a single batter naturally forms two layers during baking.

How to Master the Lemon Sponge Pie?

Always use fresh lemon juice for the best flavor. Bottled lemon juice lacks the natural brightness needed for this pie. Whip egg whites until stiff peaks form to achieve the signature airy top layer. Do not overmix when folding in egg whites. The batter should look slightly streaky—this helps the layers separate properly. Let the pie cool completely before slicing to allow the custard to set.

How to Thicken the Lemon Sponge Pie?

If your pie turns out too thin or runny, consider these fixes: Make sure to use whole milk. Lower-fat milk doesn’t provide the necessary richness to set the custard properly. Bake for the full recommended time. If the center still jiggles too much after cooling, bake for an additional 5–10 minutes. Measure ingredients precisely. Even a small difference in liquid ratios can affect the consistency.

Can I Make Lemon Sponge Pie Ahead of Time?

Absolutely! Lemon sponge pie actually tastes better when made a day in advance , as the flavors meld and develop over time. Refrigerating it overnight also helps the custard firm up for cleaner slices.

How Should I Store Leftovers?

Refrigerate the pie in an airtight container for up to 3 days . To prevent sogginess, avoid covering it directly with foil, as it can cause condensation. Instead, use plastic wrap or a cake dome .

Can I Freeze Lemon Sponge Pie?

It’s not recommended to freeze this pie. The custard layer contains a high moisture content, which can turn watery and grainy upon thawing. If you must freeze it, wrap individual slices tightly in plastic wrap and freeze for up to 2 months , then thaw overnight in the fridge before serving.

What’s the Best Way to Serve It?

Dust the top with powdered sugar for an elegant finish. Serve chilled or at room temperature for different textures—chilled for a firmer custard, room temperature for a softer consistency. Pair with fresh whipped cream or a scoop of vanilla ice cream to balance the tartness.

Lemon Sponge Pie: A Classic Dessert You’ll Love

Description

Lemon Sponge Pie is a classic, old-fashioned dessert that magically separates into two layers during baking— a light, airy sponge on top and a creamy lemon custard at the bottom. This sweet-tart treat is perfect for any occasion, offering a refreshing citrusy flavor with a delicate texture. Made with simple ingredients, it’s an easy yet impressive pie that will delight lemon lovers and dessert enthusiasts alike.

Ingredients

3 large eggs, separated (room temperature)
1 cup granulated sugar
2 tbsp butter, melted
¼ cup all-purpose flour, sifted
1 cup whole milk (or 2% for a lighter version)
¼ cup freshly squeezed lemon juice
1 tbsp lemon zest (optional, for extra flavor)
¼ tsp salt

Instructions

Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish.
Separate the Eggs
- Carefully separate the egg yolks and whites into two bowls.
- Ensure no yolk gets into the whites for proper whipping.
Make the Batter
- In a large bowl, whisk together the egg yolks, sugar, melted butter, and flour until smooth.
- Gradually add milk, lemon juice, and lemon zest, mixing until fully combined.
Whip the Egg Whites
- Using an electric mixer, beat the egg whites until stiff peaks form.
- The mixture should be glossy and hold its shape when lifted.
Fold the Egg Whites
- Gently fold the whipped egg whites into the lemon batter in three additions.
- Do not overmix—streaks of egg whites should still be visible.
Pour & Bake
- Pour the batter into the prepared pie dish.
- Bake for 35-40 minutes, or until the top is golden and firm.
- If the top browns too quickly, tent with foil for the last 10 minutes.
Cool & Serve
1. Let the pie cool for at least 1 hour before serving.
2. For a firmer texture, chill in the refrigerator for 2-3 hours.
3. Serve warm or cold, dusted with powdered sugar if desired.

Notes

For extra citrus flavor, use Meyer lemons or a mix of lemon and orange juice.
To prevent sinking, let the pie cool in the oven with the door slightly open for 10 minutes before transferring to the counter.
For a gluten-free version, use a 1:1 gluten-free flour blend.
For a dairy-free version, substitute whole milk with oat or almond milk and use dairy-free butter.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~180
Fat: 6g
Carbohydrates: 28g
Protein: 4g