Lemon Sponge Pie (Amish-style)
This is an easy-to-make Amish lemon sponge pie recipe with a refreshing lemon flavor and a light, airy texture. It has a luscious creamy lemon layer that magically transitions up into a light sponge-like topping.
Lemon sponge pie is a refreshing dessert for any day of the year, and it tastes especially great on a hot summer day.
Ingredients
- Eggs, separated: The egg yolks provide richness and help bind the filling together, while the egg whites are whipped to stiff peaks and folded in to create a light and airy texture.
- Butter: Adds richness and flavor to the filling. It also helps create a smooth texture.
- White Sugar: Sweetens the pie filling and contributes to its structure.
- All-purpose Flour: Acts as a thickening agent for the filling, helping it set properly as it bakes.
- Pinch of Salt: Enhances the flavors of the other ingredients.
- Lemons, juiced: Provides the tart and tangy flavor of the pie. The acidity from the lemon juice helps balance the sweetness of the sugar and adds brightness to the flavor profile.
- Lemon Zest (optional): Adds extra lemon flavor and aroma to the filling. The zest contains essential oils that intensify the lemon flavor without adding additional acidity.
- Milk: Provides the liquid base for the filling. It adds richness and creaminess to the pie, contributing to its smooth texture.
- Unbaked Pie Crust: Forms the base and encases the filling. It adds a buttery, flaky texture and serves as a vessel for the delicious lemon sponge filling.
How to Make Lemon Sponge
To create the sponge layer, separate the egg whites from the yolks.
You want to make sure you don't get any of the yolks in with the whites. So it's a good idea to separate each egg white into a cup and then add it to the rest of them. This way, if you accidentally break the yolk and happen to get some of it into the white, you won't have to start over with all the eggs.
Whip the egg whites in a clean bowl with clean beaters. Then beat them with your mixer at high speed until peaks form. Set them aside.
Mix the remaining ingredients, then gently fold (using a spatula or a whisk) the beaten egg whites into the lemon mixture. You want to keep the airy foamy consistency, so mix gently only to incorporate.
The foamy egg whites float to the top of the pie, creating a beautiful layer of lemon sponge.
Pie Crust
To make this lemon sponge pie, you will need a 9" unbaked pie crust.
You can easily make homemade pie crust using my Flaky Pie Crust Recipe. This crust recipe yields enough for three pies. You might consider tripling the Pennsylvania Dutch lemon pie recipe to create three delightful lemon pies.
Alternatively, you might want to try some other Amish pie recipes such as Vanilla Crumb Pie, Chocolate Shoofly Pie, Peanut Butter Cream Pie, or Rhubarb Custard Pie.
Or you can cut the crust recipe into one-third to make only one crust (measurements are included in recipe notes).
If you are short on time or don't want to make your crust, feel free to use a store-bought crust. I have honestly never used a store-bought pie crust, so I don't know how they compare with my Amish recipe. But it should work fine.
Lemon Sponge Pie Recipe
I love lemon. Of course, lemons are very sour, so it takes a lot of sugar to balance the flavor. And it's not a fruit that's usually eaten on its own.
But they have an intense pungent and tart flavor that produces lovely, refreshing desserts, as well as delicious homemade lemonade. And, of course, lemons also have added health benefits.
I'm a sucker for anything with lemon, including this lemon pie. It's another one of my family favorites.
Lemon meringue pie is amazing as well. But there's something about the lemon custard, along with the spongy part of this pie, that makes it extra delightful. The sponge is created with beaten egg whites.
I hope you enjoy Amish lemon sponge pie. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
Amish Lemon Sponge Pie Recipe
Ingredients
- 4 eggs, separated
- 2 Tbs. butter, softened
- 1 1/2 c. white sugar
- 3 Tbs. all-purpose flour
- pinch of salt
- 2 med. lemons, juiced (about 1/2 c. juice)
- 1/2 - 1 tsp. lemon zest, optional
- 1 1/4 c. whole milk or 2% milk
- 1 (9") unbaked pie crust
Instructions
- Preheat oven to 350°.
- Separate the eggs, and beat the whites until stiff peaks form. Set aside.4 eggs, separated
- Cream the butter and sugar. Add the egg yolks, flour, and salt. Mix.2 Tbs. butter, softened, 1 1/2 c. white sugar, 3 Tbs. all-purpose flour, pinch of salt
- Add the lemon juice, zest, and milk. Mix well.2 med. lemons, juiced (about 1/2 c. juice), 1/2 - 1 tsp. lemon zest, optional, 1 1/4 c. whole milk or 2% milk
- Gently fold the well-beaten egg whites into the lemon mixture. You want to keep the airy foamy consistency.
- Pour the mixture into an unbaked 9" pie crust.1 (9") unbaked pie crust
- Bake in the bottom half of the oven at 350° for 25 minutes. Reduce the temperature to 325° and continue baking for another 30 - 35 minutes. (It may still jiggle a bit, but not too much.)
- Cool and refrigerate for several hours (or overnight) before serving.
Margie Waltz
The best recipe I have tried for Lemon sponge pie! Delicious!
Anna
Thank you! Glad you liked it!
Danielle McQuillen
I've been following you for a while now, and I want to thank you for sharing all these amazing recipes! I can't wait to start trying them.
Anna
Thank you!