Lemon Sponge Pie Amish
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.
Lemon Sponge 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, etc. 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 sponge part of this pie, that makes it extra delightful. The sponge is created with beaten egg whites.
How to Make Lemon Sponge
To make the lemon sponge, separate the eggs. 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. And beat them with your mixer at high speed until stiff 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 are what create the sponge texture. And they float to the top of the pie.
Pie Crust for Lemon Sponge Pie Recipe
You can easily make the pie crust yourself using my Flaky Pie Crust Recipe. This crust recipe makes enough for 3 pies. So maybe you want to triple this Pennsylvania Dutch lemon pie recipe or try more pie recipes. Or you can cut the crust recipe into one-thirds to make only one crust.
But 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, but I’m guessing that it should turn out fine if you follow the directions on the package.
More Amish Pie Recipes
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Amish Lemon Sponge Pie Recipe
- 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
- Preheat oven to 350°.
- Separate the eggs, and beat the whites until stiff peaks form. Set aside.
- Cream the butter and sugar. Add the egg yolks, flour, and salt. Mix.
- Add the lemon juice, zest, and milk. Mix well.
- 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.
- Bake in the bottom half of the oven at 350° for 25 minutes. Reduce the temperature to 325° and continue baking for another 20 – 25 minutes. (It may still jiggle a bit, but not too much.)
- Cool and refrigerate for several hours (or overnight) before serving.