Lemon Sponge Pie

A Pennsylvania Dutch Family Favorite

Lemon sponge pie is another classic Pennsylvania Dutch recipe from my family’s collection. I grew up in Pennsylvania Dutch country, and this pie connects those local food traditions with memories of my grandmother and father.

My grandmother, my father’s mother, taught me to make it when I was a kid. It was one of my dad’s favorite desserts. Even after I grew up, I would sometimes bake one for a holiday or special event for him.

There are recipes you keep because they’re useful, and others you keep because of the people connected to them. For me, this pie is both. Making it brings back memories of learning from my grandmother and later baking it for my father.

Preparing the Lemon Filling

This recipe uses the juice and grated rind of one lemon. Grate the rind before cutting and juicing the lemon—it’s easier to handle while it’s whole. Use the yellow outer portion of the peel and avoid the bitter white layer underneath.

Separate the eggs into two bowls. The yolks go into the filling mixture, while the whites are beaten separately and folded in at the end. Keep any yolk out of the whites, and use a clean bowl and beaters.

The flour measurement in my family’s recipe is two rounded tablespoons, rather than two level tablespoons. I’ve kept that wording in the recipe card to reflect the recipe my grandmother taught me.

Mix the sugar, melted butter, egg yolks, flour, and salt together before adding the lemon juice, grated rind, and milk. Have that mixture ready before folding in the beaten egg whites.

Folding in the Egg Whites

The egg whites are an important part of preparing this pie. Beat them until they’re fluffy but not dry, just as the original instructions describe.

Gently fold the beaten whites into the lemon mixture. Use a spatula to lift the mixture from the bottom of the bowl and fold it over the whites, turning the bowl as you work. Avoid beating or stirring vigorously at this stage, which can knock out the air you’ve just beaten into them.

Pour the finished mixture into a 9-inch unbaked pie shell. The crust and filling bake together, so there’s no need to bake the shell first.

Baking the Lemon Sponge Pie

Preheat your oven to 350°F. Bake the pie for about 45 minutes, following the timing in my grandmother’s recipe.

A baking sheet underneath the pie plate can make transferring it into and out of the oven easier. Move it carefully to avoid spilling the filling over the edge of the shell.

Allow time for the pie to cool before slicing. If you’re making it for a holiday meal or family gathering, include that cooling time in your plans rather than expecting to serve it straight from the oven.

How I Serve and Store Lemon Sponge Pie

I usually serve this pie at room temperature. In my experience, refrigerating it can sometimes make the texture tough or cause sugar crystals to form. That’s something I’ve noticed with this particular family recipe, and it’s why I prefer it without the refrigerator chill.

For safe storage, however, this pie needs refrigeration because its filling contains eggs and milk. Refrigerate it within two hours of baking and keep it refrigerated between servings. If you prefer it closer to room temperature as I do, take out only the slices you plan to serve and let them lose some of their chill. Limit time out of refrigeration to two hours, or one hour when temperatures are above 90°F. www.fda.gov

More Recipes from My Kitchen

Sharing Pennsylvania Dutch family favorites like this lemon sponge pie is part of why I started DKG Creations Kitchen. The instructions matter, but so do the memories and little details passed along with them.

If you enjoy recipes with a family connection, you might also like my potato filling, another dish that has a regular place on our holiday table.

Browse all recipes for more family favorites, desserts, and comforting dishes. You can also visit Kitchen Tips & Ideas for practical advice to use in your own kitchen.