Old-Fashioned Lemon Sponge Pie
A magical vintage dessert that separates into two distinct layers while baking—a zesty custard on the bottom and a delicate sponge cake on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 9-inch pie crust (homemade or store-bought)
3 large eggs (separated into yolks and whites)
2/3 cup fresh lemon juice
1 cup whole milk
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
1/4 tsp salt
Instructions
1. Preheat oven to 350°F. Roll your dough out and place into a 9-inch pie plate. Place the pie plate on top of a baking sheet for stability. Crimp edges as desired.
2. In a large, clean mixer bowl, beat the egg whites until stiff peaks form but they are not dry. Set these aside.
3. In a separate bowl, beat the egg yolks. Add the lemon juice and milk, beating until well incorporated.
4. Add the sugar, flour, and salt to the yolk mixture and beat until the batter is smooth.
5. Gently fold the lemon-yolk mixture into the beaten egg whites. Use a spatula to ensure there are no large lumps of egg white or white streaks, but be careful not to deflate the air.
6. Pour the batter into the pastry-lined pie plate. Bake for 45 to 50 minutes until the top is golden brown and the center is set.
7. Allow the pie to cool completely on a wire rack, then refrigerate for at least 2 hours to let the custard layer set properly. Serve with whipped cream if desired.
Notes
For the best flavor, use freshly squeezed lemon juice rather than the bottled kind.
Cold eggs are easier to separate, but egg whites whip up better when they reach room temperature.
Don’t skip the baking sheet under the pie plate; it makes transferring the liquid-filled crust much safer!
Find it online: https://sweetcraftrecipes.com/old-fashioned-lemon-sponge-pie/