If you love bright, refreshing desserts, you're going to adore this Amish Lemon Sponge Pie. It's light, airy, and packed with tangy lemon flavor, with a creamy lemon layer that magically rises into a spongy topping. This easy Amish pie is perfect for spring, summer, or any time you want a sweet, citrusy treat.
The combination of tart lemon, sweet custard, and a tender, buttery crust makes this pie a family favorite. Made with simple ingredients, it's a dessert that feels old-fashioned but comes together without fuss. (And, if you love lemon pie as much as I do, make sure to also check out my lemon meringue pie recipe.)
Jump to:
Why You'll Love This Lemon Sponge Pie
- Bright, refreshing lemon flavor
- Light, airy sponge topping made from beaten egg whites
- Simple ingredients you probably have on hand
- Easy to make in a homemade or store-bought pie crust
- Old-fashioned, classic Amish dessert that everyone will love
Ingredients
- Eggs, separated - 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 (the sponge layer).
- Butter - Adds richness and smooth texture (I use salted.).
- White Sugar - Sweetens and balances the tart lemon.
- All-Purpose Flour - Thickens the filling.
- Pinch of Salt - Enhances flavors.
- Lemon Juice & Zest - Tart and fragrant, it's the star of the pie. (The zest is optional, however, it contains essential oils that intensify the lemon flavor without adding additional acidity.)
- Milk - Adds creaminess.
- Unbaked 9" Pie Crust - Flaky, buttery base.
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.
Frequently Asked Questions
You can, but fresh lemons give the best flavor.
The whipped egg whites create air pockets that puff up during baking.
Lemons
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 this Amish lemon sponge pie. Whether you're baking it for a holiday, a family dinner, or just because, it's sure to delight anyone who loves homemade pies and lemon flavor. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
Also check out my Amish pie recipe roundup with 27 Amish pie recipes.
📖 Recipe Card
Amish Lemon Sponge Pie Recipe
Ingredients
- 4 eggs, separated
- 2 Tbs. butter, softened
- 1 ½ c. white sugar
- 3 Tbs. all-purpose flour
- pinch of salt
- 2 med. lemons, juiced (about ½ c. juice)
- ½ - 1 tsp. lemon zest, optional
- 1 ¼ 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 ½ 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 ½ c. juice), ½ - 1 tsp. lemon zest, optional, 1 ¼ 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.
Anna
So yummy!!
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!
Nancy Vollmer
Can I use c a deep dish pie shell for this recipe? If I do, should I make more filling?
Anna
I typically use a normal one. If you are using store-bought crusts, the deep dish will probably work just fine. If you're making a homemade deep-dish crust, you could add a bit more ingredients to make more filling, or just make it as is and have the crust not be as full.