by Anna 4 Comments
Jump to Recipe Print Recipe
Lemon Sponge Pie (Amish-style)
This is an easy-to-make Amish lemon sponge pie recipe with a refreshing lemon flavor and a light, airy texture. It has a luscious creamy lemon layer that magically transitions up into a light sponge-like topping.
Lemon sponge pie is a refreshing dessert for any day of the year, and it tastes especially great on a hot summer day.
Lemon Sponge Recipe
I love lemon. Of course, lemons are very sour, so it takes a lot of sugar to balance the flavor. And it's not a fruit that's usually eaten on its own.
But they have an intense pungent and tart flavor that produces lovely, refreshing desserts, as well as delicious homemade lemonade. And, of course, lemons also have added health benefits.
I'm a sucker for anything with lemon, including this lemon pie. It's another one of my family favorites.
Lemon meringue pie is amazing as well. But there's something about the lemon custard, along with the spongy part of this pie, that makes it extra delightful. The sponge is created with beaten egg whites.
How to Make Lemon Sponge
To create the sponge layer, we separate the egg whites from the yolks.
You want to make sure you don't get any of the yolks in with the whites. So it's a good idea to separate each egg white into a cup and then add it to the rest of them. This way, if you accidentally break the yolk and happen to get some of it into the white, you won't have to start over with all the eggs.
Whip the egg whites in a clean bowl with clean beaters. Then beat them with your mixer at high speed until peaks form. Set them aside.
Mix the remaining ingredients, then gently fold (using a spatula or a whisk) the beaten egg whites into the lemon mixture. You want to keep the airy foamy consistency, so mix gently only to incorporate.
The foamy egg whites float to the top of the pie, creating a beautiful layer of lemon sponge.
Pie Crust for Lemon Sponge Pie Recipe
You can easily make homemade pie crust using my Flaky Pie Crust Recipe. This crust recipe yields enough for three pies. You might consider tripling the Pennsylvania Dutch lemon pie recipe to create three delightful lemon pies.
Alternatively, you might want to try some other Amish pie recipes such as Vanilla Crumb Pie, Chocolate Shoofly Pie, or Peanut Butter Cream Pie.
Or you can cut the crust recipe into one-third to make only one crust.
If you are short on time or don't want to make your crust, feel free to use a store-bought crust. I have honestly never used a store-bought pie crust, so I don't know how they compare with my Amish recipe. But it should work fine.
To make this lemon sponge pie, you will need a 9" unbaked pie crust.
I hope you enjoy Amish lemon sponge pie. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
More Amish Pie Recipes
Amish Creamy Pecan Pie Recipe - Not as Sweet
Wet-bottom Shoofly Pie Recipe
Amish Pumpkin Custard Pie Recipe
Apple Schnitz Pie Recipe
Amish Lemon Sponge Pie Recipe
Amish lemon sponge pie is an easy pie recipe with refreshing lemon flavor and a light and airy texture. Another family favorite pie!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Servings 6 people
Calories 349 kcal
Ingredients
- 4 eggs, separated
- 2 Tbs. butter, softened
- 1 1/2 c. white sugar
- 3 Tbs. all-purpose flour
- pinch of salt
- 2 med. lemons, juiced (about 1/2 c. juice)
- 1/2 - 1 tsp. lemon zest, optional
- 1 1/4 c. whole milk or 2% milk
- 1 (9") unbaked pie crust
Instructions
Preheat oven to 350°.
Separate the eggs, and beat the whites until stiff peaks form. Set aside.
4 eggs, separated
Cream the butter and sugar. Add the egg yolks, flour, and salt. Mix.
2 Tbs. butter, softened, 1 1/2 c. white sugar, 3 Tbs. all-purpose flour, pinch of salt
Add the lemon juice, zest, and milk. Mix well.
2 med. lemons, juiced (about 1/2 c. juice), 1/2 - 1 tsp. lemon zest, optional, 1 1/4 c. whole milk or 2% milk
Gently fold the well-beaten egg whites into the lemon mixture. You want to keep the airy foamy consistency.
Pour the mixture into an unbaked 9" pie crust.
1 (9") unbaked pie crust
Bake in the bottom half of the oven at 350° for 25 minutes. Reduce the temperature to 325° and continue baking for another 30 - 35 minutes. (It may still jiggle a bit, but not too much.)
Cool and refrigerate for several hours (or overnight) before serving.
Notes
You can use bottled Real Lemon, but it doesn't produce the same fresh flavor as using freshly squeezed lemon juice.
If desired, serve the lemon pie topped with sweetened whipped cream.
Nutrition
Serving: 1sliceCalories: 349kcalCarbohydrates: 65gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 124mgSodium: 98mgPotassium: 114mgFiber: 1gSugar: 62gVitamin A: 356IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Keyword Amish Lemon Sponge Pie, Lemon Sponge Pie Recipe
Tried this recipe?Let us know how it was!
Check out my YouTube channel at My Amish Heritage
More Amish Recipes
- Amish Strawberry Pie Recipe
- Easy Amish Chicken Salad Recipe
- Easy Cherry Pie With Graham Cracker Crust
- What to Serve With Biscuits and Gravy (41 Sides)
Reader Interactions
Comments
Margie Waltz
The best recipe I have tried for Lemon sponge pie! Delicious!Reply
Anna
Thank you! Glad you liked it!
Reply
Danielle McQuillen
I've been following you for a while now, and I want to thank you for sharing all these amazing recipes! I can't wait to start trying them.Reply
Anna
Thank you!
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
