LEMON SPONGE PIE
This Lemon Sponge Pie is a Supper Club recipe submitted by Susan Lowe from North Ridgeville, Ohio. She called it “Grammie A’s Lemon Sponge Pie.” As soon as we saw this one come in, we wanted to make it as this is a unique pie we had never heard of. This pie is absolutely wonderful and one your family will love.
Lemon Sponge Pie is a Unique Dessert
This pie has a creamy and light texture that makes it perfect for a summer dessert. It’s also very easy to make and perfect for any gathering. You can serve this pie warm or chilled; we loved it topped with whipped cream. It also has only a few ingredients:
- 9-inch unbaked pie shell; you can use a premade one or make your own.
- one lemon
- white granulated sugar
- eggs
- butter
- whole milk
- all-purpose flour
Such simple ingredients, but this pie has a wonderful texture and refreshing taste. The tanginess of the lemon with the sweetness of the sugar is a great combination. This is a very light pie too.
Is this an old-fashioned recipe?
We did some research on this pie and found it to be old, and many make this in the Amish community. I found a few recipes that were a little different, but we are sure glad Susan sent this one in because we will definitely be making it again. We don’t have a lot of lemon recipes on our website, and we are excited to add this one to our collection. It’s so easy and really delicious.
Susan had this to say about her family memories of this pie “This recipe is a family favorite and comes from my maternal grandmother. She would have to make at least two of them when my mother was growing up so that everyone (my grandparents and 7 kids) could have a piece. During the years that I hosted Thanksgiving, my late mother would always bring this pie at my request.”
For the most part, people will enjoy this Lemon Sponge Pie because it combines both sweet and tangy flavors and a great texture. The creamy pie filling and the spongy top is a great contrast in texture. Add in the fact that it’s an old-fashioned recipe, and you have a winner!
Other delicious pie recipes you may enjoy:
- Atlantic Beach Pie – made with a saltine cracker crust!
- Classic Buttermilk Pie – even if you hate buttermilk, you will love this one!
- Old Fashioned Impossible Pie – no crust needed to make this pie!
Thank you, Susan, for sending in this great recipe. We loved making it, and our family enjoyed it as well. This pie will stay in our recipe collection!
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Lemon Sponge Pie
Ingredients
- 9 ” unbaked pie shell I use Pillsbury or make your own
- Zest and juice of 1 lemon
- 1 cup granulated sugar
- 2 eggs separated
- 3 tablespoons butter softened (original recipe calls for “a lump of butter the size of an egg)
- 1 cup whole milk
- 2 tablespoons all purpose flour
Instructions
- Preheat oven to 350 degrees.
- If using purchased pie crust (such as Pillsbury), line 9” pie plate with crust and crimp edges. Set aside.
- In a large bowl combine the lemon zest and juice, granulated sugar, the egg yolks, softened butter, milk, and flour. Mix with a hand mixer until combined.
- In a separate bowl, with a hand mixer, beat the egg whites until stiff peaks form.
- Fold the egg whites into the lemon mixture until combined.
- Pour filling into the unbaked pie shell.
- Bake pie until crust is golden and top of pie is brown, approximately 45 minutes to one hour. The top of the pie will look like a sponge, with a creamy filling underneath.
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Could the filling for this pie be made and put into ramekins, similar to a custard?
I think it probably could.
Could you make this with a graham cracker crust?
Since this pie has to cook for 45 minutes the graham cracker crust may burn.
I made this pie. My hubby and I love everything lemon. I have never heard him rave so much about something I’ve cooked/baked. And I cook alot! Thank you for sharing all these wonderful recipes.
Thrilled you enjoyed this pie! Its one of our favorites too!
I was absolutely thrilled to see the Supper Club recipe I submitted featured in today’s email! This is, indeed, an old recipe. My grandmother was born in Scotland in the early 1880s and emigrated to the United States as a child. My mother, who was the youngest of the seven children, was born in 1924. I should have added in my notes that I’ve experimented a bit with this recipe and have substituted a lime for the lemon (and added a drop or two of green food coloring to the filling.) I also tried it with an orange, using all of the zest, but the juice of just one half of the orange…and both turned out great! I’m so happy you enjoyed it!
Thank you so much Susan!! This pie is SO GOOD! We’re so happy you submitted it.
Deep dish or regular?
We love lemon, so I can’t wait to try this recipe! Thanks for this recipe and all the others we’ve loved over the years.
It is a regular pie crust. Thanks so much!