Introduction

Lemon Sponge Pie is a bright and airy dessert perfect for those who love a tangy citrus flavor with a light, fluffy texture. This classic pie combines a zesty lemon filling with a tender, flaky crust for a refreshing treat.

A slice of pie is shown on a white plate with a white marbled texture background. The pie has three layers: the thin golden crust at the bottom, a thick pale yellow creamy filling in the middle, and a light brown bubbly textured top layer with a slightly cracked surface. The crust edge is thick, flaky, and crimped with a rough texture. Two whole yellow fruits are partially visible next to the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350 degrees Fahrenheit. Roll out the pie dough and place it into a 9-inch pie plate. Place the pie plate on top of a baking sheet for stability and to catch any spills. Crimp the edges of the crust. If you are using a store-bought crust, make sure it is fully thawed before using.
Step 2: In a large mixing bowl, beat the egg whites until stiff peaks form but are not dry. Set the egg whites aside.
Step 3: In a separate bowl, beat the egg yolks, then add the lemon juice and milk. Mix until well combined. Gradually add the sugar, flour, and salt, beating until the mixture is smooth.
Step 4: Gently fold the lemon mixture into the beaten egg whites. Be careful to fold thoroughly so there are no lumps or white streaks in the batter.
Step 5: Pour the combined batter into the prepared pie crust on the baking sheet. Bake for 45 to 50 minutes, or until the top is golden brown. Allow the pie to cool completely, then refrigerate for a couple of hours to let the filling set.
Step 6: Serve chilled, optionally topped with sweetened whipped cream for extra indulgence.

Tips & Variations

For a brighter lemon flavor, use fresh lemon juice rather than bottled.
If you prefer a sweeter pie, increase the sugar by 2-3 tablespoons.
Try adding a teaspoon of lemon zest to the filling for extra citrus aroma.
Use a glass pie plate to monitor browning more easily during baking.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat gently in the oven if preferred warm, but this pie is best served chilled. Avoid freezing, as the sponge texture may be compromised.

How to Serve

A round pie with a golden-brown crust, the pie top is lightly browned with a dusting of white powdered sugar covering the entire surface, giving it a soft, snowy look. The crust edges are crimped in a zigzag pattern, evenly baked with a slightly rough texture. The pie is placed on a clear glass plate with a decorative pattern around the edge, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Absolutely! A homemade pie crust adds a personal touch and can be tailored to your preference. Just be sure to chill the dough before rolling for best results.

Why do I need to beat the egg whites separately?

Beating egg whites separately and folding them in creates a light, airy texture that gives the pie its characteristic sponge-like quality. It helps the filling rise and remain fluffy after baking.