Lemon Sponge Pie

This sweet/tart treat is quintessential Pennsylvanian Dutch.

A luscious creamy lemon curd-like layer magically transitions up into a light sponge-like topping…in one pie!

Use your favorite one crust pie crust recipe, a good quality frozen crust, or a refrigerated crust.  Leftovers of this pie never last long!

This Pennsylvania Dutch treat is light, yummy, easy to make, and takes no exotic ingredients. I enjoy a chilled piece of this pie on a warm summer afternoon or an evening snack.

As I do with many pies, I place this on a pie sheet when filling; the sheet helps make it easier to transfer the pie in and out of the oven and catches any drips or spills as it bakes. You, of course, can skip this step if you’re feeling adventurous!


If publishing or referencing this recipe on another website, you may copy/paste the list of ingredients only. Link back to this post for the directions (as in “Get directions here”). On social media, share only the LINK to this page (READ why this matters). All original content appearing here is Copyright 2010 to Present, Lori Fogg, All Rights Reserved. For more information, visit the Terms of Use and Copyright Notice page.


Lemon Sponge Pie

Recipe by A Coalcracker in the KitchenCourse: DessertCuisine: Pa. Dutch, Coal regionDifficulty: Intermediate
Servings

8

servings

A luscious creamy lemon curd-like layer magically transitions up into a light sponge-like topping…in one pie!

Ingredients

  • 1 9-inch deep-dish pie crust

  • 3 eggs, separated

  • 2/3 cup fresh lemon juice

  • 1 cup whole milk

  • 1 1/2 cups granulated sugar

  • 1/3 cup all purpose flour

  • 2 teaspoons lemon zest (use only the yellow zest, the white underneath is bitter)

  • 1/4 teaspoon salt

Directions

  • Preheat oven to 350 F degrees.
  • Place pastry in pie plate, crimp as desired, then place pie plate on top of a baking sheet to help make transferring to the oven easier and to catch drips.
  • Beat egg whites in a large bowl just until stiff peaks form. Set aside.
  • In another bowl, beat egg yolks, then add the lemon juice and milk; beat until well incorporated. Add sugar, flour, salt, zest; beat until smooth.
  • Gently fold lemon/egg mixture into egg whites until smooth and no white streaks remain.
  • Pour into pastry shell. Bake until set and golden brown on top, 45 to 50 minutes. Cover crust with strips of foil if edges are browning too quickly.
  • Cool pie completely then refrigerate for several hours before cutting. Refrigerate leftovers.
Advertisement