lemon sponge pie recipe

Written ByJenny Smyth Posted on
lemon sponge pie recipe
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The Best lemon sponge pie recipe

I’m so excited to share my favorite lemon sponge pie recipe with you all. This classic dessert has been a staple in our household for years, and it’s perfect for any occasion.

Whether you’re looking for a special treat for a holiday dinner or just a sweet snack for the family, this pie is sure to please. I’ve made it countless times, and my kids always ask for it as a special treat.

The best part? It’s surprisingly easy to make, and the lemon flavor is just right – not too tart, not too sweet.

My grandmother used to make it all the time when I was growing up, and I’ve carried on her tradition by adapting the recipe to suit my family’s tastes. I’ve even taken it to potlucks and family gatherings, where it always gets rave reviews.

There’s something about the combination of the moist sponge cake and the tangy lemon filling that just makes everyone happy.

Lemon Sponge Pie

Lemon Sponge Pie

4.8 from 1468 votes

A light and airy pie with a tangy lemon filling and a fluffy sponge topping. This classic dessert is perfect for spring and summer gatherings.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Pastry Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 large eggs, separated
1 cup milk
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Prepare the pastry crust.
2In a medium bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.
4Add ice water one tablespoon at a time, mixing with a fork until the dough just comes together.
5Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
6Preheat your oven to 375°F.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick.
8Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
9Trim the overhang to 1/2 inch, fold it under, and crimp the edges decoratively.
10Prick the bottom of the crust with a fork to prevent bubbles.
11Line the crust with parchment paper and fill with pie weights or dried beans.
12Bake for 15 minutes until the edges are lightly golden.
13Remove the parchment and weights, then bake for another 5 to 7 minutes until the bottom looks dry and set.
14Let the crust cool slightly on a wire rack while you prepare the filling.
15In a large bowl, whisk together 1 cup sugar, 1/4 cup flour, and 1/4 teaspoon salt.
16In a separate small bowl, lightly beat the egg yolks.
17Add the milk, lemon juice, lemon zest, and vanilla extract to the egg yolks and whisk until combined.
18Pour the wet mixture into the dry ingredients and stir until smooth and free of lumps.
19In a clean, dry bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3 to 4 minutes.
20The peaks should stand upright when the beaters are lifted.
21Gently fold one-third of the beaten egg whites into the lemon mixture to lighten it, then fold in the remaining whites until just combined.
22Do not overmix; a few white streaks are acceptable.
23Pour the filling into the pre-baked pie crust.
24The batter will be thin and may appear separated, but it will form layers during baking.
25Place the pie on the middle rack of the oven and bake at 375°F for 35 to 40 minutes.
26The top should be puffed and golden brown, and the center should jiggle slightly when gently shaken.
27A knife inserted near the edge should come out clean.
28Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
29As it cools, the filling will set and the sponge layer will settle.
30For clean slices, refrigerate the pie for 2 to 3 hours before serving.
31Serve chilled or at room temperature, optionally with whipped cream or fresh berries.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Electric mixer or whisk
Rolling pin
Measuring cups and spoons
Zester
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 310mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 6g

📝Notes

For a non-dairy version, substitute the milk with unsweetened almond milk and use a vegan butter alternative. The pie is best enjoyed the day it is made, but leftovers can be stored in the refrigerator for up to 2 days. To prevent a soggy crust, ensure the pre-baked crust is fully dry before adding the filling.

Watch Video Of How Lemon Sponge Pie Works

This lemon sponge pie recipe is truly a classic for a reason – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re serving it at home or taking it to a potluck, your guests are sure to love it.

And don’t worry if you have any leftovers; this pie stores beautifully in an airtight container in the fridge for up to three days.

❓ Frequently Asked Questions About Lemon Sponge Pie

Q1: What type of flour should I use for the sponge cake?

A1: For this recipe, I recommend using all-purpose flour. You can also use cake flour if you want a lighter texture, but keep in mind that it may affect the flavor slightly.

Q2: Can I use fresh lemons instead of bottled lemon juice?

A2: Yes, you can definitely use fresh lemons! In fact, that’s what I do most of the time. Just be sure to squeeze them carefully to avoid any seeds getting into your filling.

Q3: How long does the pie need to chill in the fridge before serving?

A3: It’s best to let the pie chill in the fridge for at least 30 minutes before serving. This will allow the flavors to meld together and the cake to set properly.

Q4: Can I make this pie ahead of time?

A4: Absolutely! You can make both the sponge cake and the lemon filling ahead of time and store them separately in airtight containers in the fridge. Then, assemble the pie just before serving.

Q5: What’s the deal with using eggs at room temperature?

A5: Using eggs at room temperature is important because it ensures that they’ll mix evenly with other ingredients without becoming too dense or too thin.

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