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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.