Lemon Sponge Pie

This is the dessert we had last Sunday on Easter. It is my Nanna’s recipe (although I’ve found many variations online) and we always had it on the Easter holiday.

What I love about this recipe is first, the family connection and memories of so many wonderful holidays at my grandparents, and next, I love how, as the pie bakes, it creates two layers: a soft, creamy lemon pudding on the bottom and a delicate sponge on the top. It’s magical!

I found the recipe for the pie crust in my old recipe box. It is definitely my Nanna’s writing, but as you can see she never made this recipe! It makes two perfect 9″ pie crusts; not 4, which my Nanna would have known if she ever made it.

I struggle with pie crust, but this one came together very easily. I think the trick was the addition of 1 Tbsp. of vinegar. I know it sounds unlikely, but so does adding 1 or 2 Tbsp. of vodka to ice cream as it makes the texture super creamy with no crystals forming. You do not taste the vodka, as in this pie crust there is no flavor of vinegar at all.

First, mix all of the dry ingredients (flour, baking powder, salt) in a bowl. Next, cut 1 stick of butter into smallish chunks. Place the butter in the freezer. Prepare a small bowl of ice water. Bring an egg to room temperature.

Here is where I deviated a bit from the old recipe. Place the near frozen butter in a food processor. Slowly add in the flour mixture to create a texture like sand or small peas. Beat the egg with 1 Tbsp. of White Vinegar and add this to the flour/butter mixture in the food processor. My Nanna would have used two knives to cut the butter into the flour mixture and then she would have added the egg/vinegar, and finally the water.

Next, add ice water, 1 Tbsp. at a time until a nice dough is formed. The recipe calls for 3 Tbsp., but I think I used 5. You will know when the texture is correct; soft, but not too sticky; easy to roll into a smooth dough. Divide the dough in two equal parts and wrap tightly in plastic wrap and refrigerate for about 1/2 hour.

Roll the dough into a thin crust; about 1/4 inch thick using your eye to gauge a 9″ pie plate. Fold the dough in half to easily move it to the pie plate.

Yes, that is my Nanna’s flour bin in the background!

Crimp the edges and cut any extra dough away. Cover with plastic wrap and place the dough in the fridge until ready to make the filling and bake the pie. This dough is VERY forgiving and lasts well in the fridge for several days. With the second piece of dough I made a fabulous ham (leftover from Easter!) and cheddar quiche. Recipe coming soon!

ON TO THE PIE…

I’m going to tell you exactly how my Nanna’s original recipe reads and then on the recipe below will give you a bit more detail.

“Add juice and grated rind of 1 lemon.. 3 Tbsp. flour. Mix all together. Add one cup milk and the stiffly beaten whites of 2 eggs (I used 4…sorry Grandma!); Bake 3/4 of an hour in a slow oven using only one crust.”

You could also serve this Lemon Sponge Pie with a dollop of unsweetened whipped cream or topped with whipped cream flavored with lemon zest, lemon juice and a tiny bit of sugar. Possibly Limoncello on the side?!?

That’s it, but that is really all you need to know to make this delicious pie.

I’m sure my Nanna made this recipe so many times that she never used a recipe card!

More Easter recipes to come!

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Lemon Sponge pie

Perfect combination of lemon pudding and moist lemon cake all wrapped into a flakey pie crust.

Ingredients

For the Butter Pie Crust-makes two 9" crusts

• 2 cups Flour
• 1 tsp. Baking power
• 1 tsp. Salt
• 1/2 cup Butter; that's 1 stick, cut into small pieces My Nanna most likely would have used margarine.
• 1 medium Egg, at room temperature
• 1 Tbsp. Vinegar I used White Vinegar, but the recipe did not specify.
• 3 Tbsp. Ice water Recipe also did not say ice water, but I know that helps a crust come together more tenderly. Use as much water as needed, 1 Tbsp. at a time until the right consistency is formed.

For the Lemon Sponge Pie

• 3 Tbsp. Butter, softened
• 1 1/4 cup White Sugar
• 4 Egg yolks, beaten
• 4 Egg whites, beaten until stiff, but not dry
• 3 Tbsp. Flour
• 1 Pinch Salt
• 1 1/4 cup Milk
• 2 Tbsp. Grated Lemon zest
• 1/3 cup Lemon juice, freshly squeezed

Instructions

• To make the Butter Pie Crust:

  Cut the butter into small pieces and place in the freezer while you pull together the rest of the ingredients.
• Stir the flour, baking powder and salt together in a small bowl.
• Beat the egg and vinegar together.
• Place the chilled butter in a bowl of a food processor and pulse gently. Add the flour in increments until a pea-like/sandy consistency is formed.
• Add the beaten egg and vinegar and pulse until combined.
• Finally, add ice water, 1 Tbsp. at a time until you have the desired consistency. I used 5 Tbsp.
• Dump the dough out onto a floured surface and knead lightly. Form into two equal pieces and wrap tightly in plastic and place in the fridge while you make the pie filling. After about 20 minutes it will be ready to roll. In the fridge longer is OK, too.

To make the Lemon Sponge Pie Filling:

• Preheat oven to 375 degrees.
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat the egg yolks, flour, salt, milk, grated lemon zest, and lemon juice into the creamed mixture.
• In a clean bowl and with clean beaters, beat the egg whites until stiff, but not dry. Fold the egg whites into the filling. Pour the filling into the unbaked pie shell.
• Bake for 15 minutes. Reduce the oven temp to 300 degrees and bake for an additional 45 minutes or until the top is golden brown and a toothpick comes out clean.