Lemon Sponge Pie is a delightful vintage dessert that balances the tart brightness of lemon with a soft, airy sponge layer that rises above a creamy custard base. A favorite in many American households during the early 20th century, this recipe captures the simplicity and elegance of homemade pies before boxed mixes and shortcuts. With a signature light top and rich bottom, this pie is especially beloved for its contrast in texture and vibrant citrus flavor.
Ingredients
- 1 cup sugar
- 1 tbsp butter
- 2 tbsp flour
- 2 eggs (separated)
- 1 lemon (Juice and zest)
- 1 cup milk
Instructions
Step 1: Cream Ingredients
- Cream the butter and sugar together until smooth.
Step 2: Mix Base
- Add the flour and beat in the egg yolks.
- Stir in the lemon juice and zest.
Step 3: Add Milk
- Mix in the milk thoroughly until fully combined.
Step 4: Fold in Egg Whites
- Beat egg whites until stiff peaks form.
- Gently fold the egg whites into the lemon mixture.
Step 5: Bake
- Pour into a prepared pie crust or greased pie dish.
- Bake at 350°F (175°C) for 35–40 minutes, or until the top is lightly golden and the center is set.
Tips
- Add a pinch of salt to the egg whites for better volume.
- For extra lemon flavor, add ½ tsp lemon extract.
- Top with powdered sugar or whipped cream before serving.
- Try using Meyer lemons for a sweeter citrus profile.
- Bake in individual ramekins for a fancy presentation.
Nutrition
Calories: 198kcalCarbohydrates: 41gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 59mgSodium: 55mgPotassium: 108mgFiber: 1gSugar: 37gVitamin A: 149IUVitamin C: 10mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!