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–+ servings
Lemon Sponge Pie
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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Baked Goods, Dessert
Cuisine American
Servings 6
Calories 198 kcal

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
Keyword citrus, cream pie, custard pie, Lemon
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