Lemon Sponge Pie Recipe
This old-fashioned Lemon Sponge Pie Recipe is bright, creamy and wonderfully comforting. It has a soft lemon filling with a light, sponge-like top. The recipe uses simple pantry ingredients and feels like something Grandma might serve after Sunday dinner.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs separated
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/3 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions
Prepare the Oven and Pie Crust
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust inside a 9-inch pie dish. Set the crust on a baking sheet to make handling easier later.
Separate the Eggs
- Carefully separate the eggs while they are cold. Place the yolks in one bowl and the whites in another. Make sure no yolk gets into the egg whites.
Mix the Dry Ingredients
- Whisk the sugar, flour and salt together in a large mixing bowl. This helps distribute the flour evenly and prevents small lumps from forming.
Add the Wet Ingredients
- Add the egg yolks, milk, lemon juice, lemon zest, melted butter and vanilla. Whisk everything until the mixture looks smooth and creamy.
Beat the Egg Whites
- Add cream of tartar to the egg whites. Beat them with an electric mixer until soft peaks form. Do not beat them until they become dry.
Fold the Egg Whites Into the Filling
- Gently fold the beaten egg whites into the lemon mixture. Use a rubber spatula and make slow and careful movements. Keep as much air as possible in the mixture.
Fill the Pie Crust
- Pour the lemon filling gently into the prepared pie crust. Smooth the surface lightly with your spatula. Avoid stirring the mixture after it enters the crust.
Bake the Lemon Sponge Pie
- Place the pie on the middle oven rack. Bake for about 45 to 50 minutes, until the top looks golden and the center feels mostly set.
Cool Before Serving
- Remove the pie from the oven and place it on a cooling rack. Let it cool for at least one hour before slicing. The filling will continue setting as it cools.
Slice and Enjoy
- Use a sharp knife to cut the cooled pie into eight slices. Serve it plain or add a small spoonful of whipped cream for extra richness.
Prepare the Oven and Pie Crust
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust inside a 9-inch pie dish. Set the crust on a baking sheet to make handling easier later.
Separate the Eggs
- Carefully separate the eggs while they are cold. Place the yolks in one bowl and the whites in another. Make sure no yolk gets into the egg whites.
Mix the Dry Ingredients
- Whisk the sugar, flour and salt together in a large mixing bowl. This helps distribute the flour evenly and prevents small lumps from forming.
Add the Wet Ingredients
- Add the egg yolks, milk, lemon juice, lemon zest, melted butter and vanilla. Whisk everything until the mixture looks smooth and creamy.
Beat the Egg Whites
- Add cream of tartar to the egg whites. Beat them with an electric mixer until soft peaks form. Do not beat them until they become dry.
Fold the Egg Whites Into the Filling
- Gently fold the beaten egg whites into the lemon mixture. Use a rubber spatula and make slow and careful movements. Keep as much air as possible in the mixture.
Fill the Pie Crust
- Pour the lemon filling gently into the prepared pie crust. Smooth the surface lightly with your spatula. Avoid stirring the mixture after it enters the crust.
Bake the Lemon Sponge Pie
- Place the pie on the middle oven rack. Bake for about 45 to 50 minutes, until the top looks golden and the center feels mostly set.
Cool Before Serving
- Remove the pie from the oven and place it on a cooling rack. Let it cool for at least one hour before slicing. The filling will continue setting as it cools.
Slice and Enjoy
- Use a sharp knife to cut the cooled pie into eight slices. Serve it plain or add a small spoonful of whipped cream for extra richness.
Notes
- Use fresh lemon juice for the brightest flavor.
- Zest the lemon before squeezing it.
- Avoid getting white pith into the zest.
- Fold the egg whites gently to keep the filling light.
- Do not overbake the pie.
- Let the pie cool fully before slicing.
- Add a little extra lemon zest for stronger citrus flavor.
- Serve with whipped cream for a creamy finish.
- Add fresh berries for a colorful summer version.
- Use a homemade crust if you have extra time.