Description
This Old-Fashioned Lemon Sponge Pie features a light and airy lemon flavor with a creamy texture. Perfect for dessert lovers, it combines fresh lemon juice, eggs, and a buttery crust for a delightful homemade treat.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C). Roll out the dough and place it in a 9-inch pie plate. Set the pie plate on a baking sheet for stability and crimp the edges as desired.
- In a large, clean bowl, beat the egg whites until stiff peaks form; set aside.
- In another bowl, beat the egg yolks, then add the lemon juice and milk, mixing until well combined.
- Incorporate the sugar, flour, and salt into the yolk mixture and beat until smooth.
- Gently fold the lemon-yolk mixture into the beaten egg whites, careful to keep the airiness and avoid large lumps.
- Pour the batter into the prepared pie crust. Bake for 45 to 50 minutes or until golden brown on top and the center is set.
- Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before serving. Optionally, serve with whipped cream.
Notes
Ensure egg whites are free of yolk for better volume.
Chill the pie for optimal texture before serving.
This pie is best enjoyed the same day it’s made.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg