Lemon Sponge Pie
Delight your taste buds with the zesty charm of Lemon Sponge Pie—a vintage dessert that beautifully blends creamy lemon custard with a light, airy sponge layer. Baked in a flaky, golden 9-inch pie crust, this dessert is a harmonious balance of tart and sweet, thanks to fresh lemon juice, fragrant lemon zest, and just the right amount of sugar. The secret to its irresistibly fluffy texture lies in folding stiffly whipped egg whites into the vibrant lemon batter, creating two distinct layers as it bakes. Perfect for spring gatherings or a refreshing citrusy treat after a hearty meal, this pie offers a nostalgic nod to classic baking techniques while remaining easy to make with staple ingredients. Serve chilled for a cool, tangy finish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 3 Large eggs
- 1 cup Granulated sugar
- 2 tablespoons Unsalted butter, melted and slightly cooled
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 0.25 cup Fresh lemon juice
- 1 teaspoon Lemon zest (finely grated)
- 0.125 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Place the unbaked 9-inch pie crust in your pie pan and set it aside.
Separate the eggs, placing the yolks in one bowl and the whites in another. Set the whites aside for later use.
In the bowl with the egg yolks, whisk in the sugar, melted butter, and all-purpose flour until smooth and well combined.
Gradually add the milk, lemon juice, lemon zest, and salt to the egg yolk mixture. Stir until fully incorporated and smooth.
Using a hand mixer or stand mixer, whip the egg whites on medium-high speed until stiff peaks form.
Gently fold the whipped egg whites into the lemon mixture, using a spatula to combine. Be careful not to deflate the whites too much; the batter should remain light and airy.
Pour the batter into the prepared pie crust, spreading it evenly.
Place the pie on the middle rack of your preheated oven and bake for 35-40 minutes, or until the top is golden and the center is set but still slightly jiggly.
Remove the pie from the oven and let it cool completely at room temperature. The pie will thicken as it cools.
Once cooled, refrigerate for at least 2 hours before serving. Slice and enjoy this delightful Lemon Sponge Pie!
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 215.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 428 mg | 33% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
