Lemon Sponge Pie
A classic Pennsylvania Dutch lemon sponge pie made with fresh lemon juice and grated rind, with beaten egg whites gently folded into the filling. My grandmother taught me to make this family recipe when I was a child, and it was one of my father’s favorite desserts.
Servings 8 servings
Equipment
- 1 9 inch pie plate
- 2 mixing bowls
- electric mixer
- measuring cups & spoons
- 1 fine grater or zester
- citrus juicer
- rubber spatula
Ingredients
- 1 cup sugar
- 3 eggs separated
- ¼ teaspoon salt
- 1 lemon juice and finely grated rind
- 2 tablespoons butter melted
- 2 rounded tablespoons all-purpose flour
- 1½ cups milk
- 1 unbaked 9-inch pie shell home made or thawed from frozen
Instructions
- Preheat the oven to 350°F. Have an unbaked 9-inch pie shell ready.
- In a mixing bowl, beat together the sugar, melted butter, egg yolks, flour, and salt until combined.
- Add the lemon juice, finely grated lemon rind, and milk. Mix until combined.
- In a separate clean bowl, beat the egg whites until fluffy but not dry.
- Gently fold the beaten egg whites into the lemon mixture.
- Pour the filling into the unbaked pie shell.
- Bake for approximately 45 minutes, until the filling is set.
- Let the pie cool before slicing. Refrigerate within two hours of baking.
Notes
Use two rounded tablespoons of flour, as called for in my grandmother’s original recipe.
Grate only the yellow portion of the lemon peel, avoiding the bitter white layer underneath.
I prefer serving this pie at room temperature. In my experience, refrigeration can sometimes make the texture tough or cause sugar crystals to form. Store the pie in the refrigerator for food safety, and let individual slices lose some of their chill before serving.
