Creamy Lemon Sponge Pie with Flaky Crust
This lemon sponge pie layers a creamy lemon curd base under a light, airy sponge top, all baked in a flaky homemade crust…
- Prep
- 20 mins
- Cook
- 50 mins
- Makes
- 8 servings
This Lemon Sponge Pie has a creamy lemon curd bottom and a light, fluffy sponge on top, all baked in a flaky homemade crust! It's a refreshing Pennsylvania Dutch classic and a sure hit with anyone who loves lemon desserts.
Why You'll Want to Make This Lemon Sponge Pie
The Flavor. Fresh lemons and lemon zest give this pie a bright, lip-smacking citrus tang! I saved a little of the lemon juice and zest and stirred it into the egg wash I brush over the crust. So good!
The Texture. Every bite pairs a creamy lemon curd bottom with a light, fluffy lemon sponge top. It's wonderfully refreshing, and with the pie crust, it's pure bliss!
A Flaky Crust. This crust is made entirely with shortening! It's adapted from my all-butter pie crust, with the unsalted butter swapped for butter-flavored vegetable shortening. That gives it a lovely flaky texture, and yes, the butter flavor still comes through!
Made for Lemon Lovers. If you love lemon desserts as much as I love chocolate, you'll really enjoy this lemon sponge pie. It isn't overly complicated, and it tastes fantastic!
What You'll Need
Eight ingredients are all you need for this lemon sponge pie. Add two more if you plan to make the homemade all-shortening pie crust.
- Granulated Sugar. Adds sweetness to balance the citrus tang! You'll also use 1/2 teaspoon of it in the pie crust.
- Unsalted Butter. Any brand works. Just make sure it's at room temperature.
- Eggs. You'll need three large eggs, at room temperature and separated. Beat the whites in a separate bowl first, then add the yolks to the rest of the mixture.
- Lemon Zest. Zest the lemons before juicing them. You'll need three teaspoons of zest.
- Fresh Lemon Juice. For the 2/3 cup you'll use, about four medium-size lemons will do. Buy two extra if you want candied lemon slices for garnish. I explain how to make them below!
- Milk. 1%, 2%, or whole milk all work. Lactose-free milk works too, in the same fat percentage or whole.
- All-Purpose Flour. This thickens the lemon sponge filling, so you only need a small amount. You'll need more if you make your crust from scratch. A store-bought crust is perfectly fine for this recipe, too.
- Salt. Balances the tart and sweet flavors. Regular table salt is fine, and you'll need it for the crust too.
If you're making the shortening pie crust, add these 2 ingredients:
- Vegetable Shortening. I went with Crisco's butter-flavored kind. I stored it in the fridge until it was time to make the pie crust.
- Cold Water. This brings the flaky crust together. Make sure it's very cold. Add ice cubes if you like, just don't put them in the dough!
How to Make Candied Lemon Slices
For a simple garnish, top your lemon sponge pie with candied lemon slices! This recipe was adapted from
You'll need these ingredients:
- Two medium-size lemons, sliced 1/8 inch thick
- 1 cup granulated sugar,
- 3/4 cup water
- Two tablespoons lemon juice
Here's how to make them!
Step 1. Heat the sugar, water, and lemon juice until the sugar is completely dissolved.
Step 2. Add the lemon slices in a single layer, making sure none overlap.
Step 3. Simmer on low heat for about 15 minutes, until the slices look slightly translucent and the rinds soften. Flip them carefully with tongs every few minutes.
Step 4. Lift them out with tongs and lay them on a sheet of wax paper to cool fully.
Step 5. Once they've cooled, chill them in the refrigerator or freezer for at least 2 hours.
I made mine, then let them chill in the freezer for a full day before using them as garnish.
Helpful Tips to Read Before You Start
These tips aren't required, but they may help as you get started.
Prep the pie crust ahead. The crust needs to chill at least one hour before you roll it out, so make it the day before or the morning you bake the pie. I also suggest chilling the crust in the freezer after it's in the pie plate.
Regular or deep dish. I used a standard metal 9 inch pie plate, but a 9 inch deep dish plate works too. In a regular plate, the filling reaches the bottom edge of the crimped crust. If that worries you, use the deep dish instead.
Juice and zest your lemons first. Have the lemons juiced and zested before you start so the recipe moves along smoothly. I use a KitchenAid Citrus Juicer for juicing and a Microplane Classic Grater for zest.
Use a baking sheet. I always preheat the oven with a baking sheet or jelly roll pan on the rack. It helps prevent a soggy bottom crust, catches any drips (there shouldn't be any here), and makes it easy to move the pie out of the oven.
Check your oven temperature. Every kitchen is different, including your oven. Don't assume it has reached the right temperature. Get an oven thermometer!
Separate your eggs first. This recipe needs the eggs separated. Beat the whites in their own bowl until stiff peaks begin to form. You can use a hand mixer or, my preference, a stand mixer.
Recommended Pie-Making Tools
Frequently Asked Questions
How many pie crusts does this recipe make?Only one pie crust. If you want a second one on hand for another pie, double the recipe.
What size pie plate is best to use for this recipe?I used one of my standard 9 inch pie plates, but a 9 inch deep dish plate also works. In a regular plate, the filling reaches the bottom edge of the crimped crust. If that worries you, use the deep dish instead.
Do I need to blind bake this pie crust?No. Using two oven temperatures, a preheated baking sheet or jelly roll pan, and keeping the crust in the freezer while you make the filling all help prevent a soggy bottom. I use this method for many of my custard pies.
Can I used bottled lemon juice?Yes. If you don't have lemons, this is an acceptable swap. Without the lemon zest, though, the flavor may be a little different.
Why does my lemon sponge have cracks?Cracks usually appear when the pie is overbaked, so it may have been in the oven too long. Even with cracks, the pie will still taste great! If they bother you, cover them with fresh berries, candied lemon slices, or whipped cream.
How did you make the candied lemon slices?See the section "How to Make Candied Lemon Slices" above for instructions, or check the recipe card below.
My pie crust has separated from the filling after baking.This can happen if the pie isn't fully cooled before it goes into the refrigerator.
How soon can I enjoy this lemon sponge pie?This pie tastes best chilled, so I don't recommend cutting or serving it at room temperature. Refrigerate it for at least 4 hours or overnight.
Do you have an all butter pie crust recipe I can use instead?Yes! For my all-butter pie crust, try my Shoo Fly Pie or Brown Sugar Sweet Potato Pie recipes.
More Pie Recipes to Try
Creamy Lemon Sponge Pie with Flaky Crust
This lemon sponge pie has a creamy lemon curd base and a light, fluffy sponge topping, all baked in a flaky homemade crust. It's a refreshing Pennsylvania Dutch classic that any lemon dessert fan will adore!
- Prep
- 20 mins
- Cook
- 50 mins
- Makes
- 8 servings
Ingredients
all-shortening pie crust
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Granulated Sugar
- 1/2 tsp Salt
- 1/2 cup Butter Flavored Vegetable Shortening, cold and cubed
- 1/4 cup Ice Cold Water
lemon sponge filling
- 1 1/2 cups Granulated Sugar
- 3 tbsp Unsalted Butter
- 3 Large Eggs, separated
- 2/3 cup Fresh Lemon Juice, about 4 medium lemons
- 1 cup Milk
- 1/3 cup All Purpose Flour
- 1/4 tsp Salt
- 3 tsp Lemon Zest
candied lemon slices (optional garnish)
- 2 Medium Lemons, sliced 1/8 inch thick
- 1 cup Granulated Sugar
- 3/4 cup Water
- 2 tbsp Lemon Juice
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Use a pastry blender to cut in the cold butter-flavored shortening until you have small pea-sized pieces. A few larger pieces are fine.
- Add the ice-cold water, then use a bench scraper or spatula to work it into the dough. Turn the bowl as you scrape the mixture from one side to the other, until you no longer see any visible water.
- With your hands, scoop up the dough and press it down with your fingers. Turn the bowl and repeat, folding the dough until it comes together. Be sure to gather any dry bits that fell to the bottom. The dough will be soft and flaky. If it's too dry, add a teaspoon of cold water until it holds together. If it's too wet, add a tablespoon of all-purpose flour.
- Place the dough on a lightly floured, clean surface and pat it into a 1″ to 1 1/2″ thick disc. Wrap it twice tightly in plastic wrap and refrigerate it in the coldest part of the fridge, usually the back, for at least 1 hour. I like to chill mine overnight. Double wrapping keeps air out so the dough doesn't dry out. It keeps in the refrigerator for about 3 days, or in the freezer for up to a month. For the freezer, put the double-wrapped dough in a freezer-safe bag.
- Roll the chilled dough out to a 14 inch circle and gently fit it into a 9 inch pie plate. I like to transfer it by rolling it up on the rolling pin. You can also use a 9 inch deep dish plate. Trim any uneven edges and tuck them under, then crimp as you like. Set it in the freezer, uncovered, while you make the filling.
- Set an oven rack to the second level, just above center, with a baking sheet or jelly roll pan on it. Preheat the oven to 450ºF.
- With a hand mixer or stand mixer fitted with the whisk, beat only the egg whites on high speed until stiff peaks just begin to form. The yolks go into a separate bowl in the next step. Set the whites aside.
- In another bowl, beat the granulated sugar and unsalted butter on medium-high until well blended. Add the egg yolks, lemon juice, lemon zest, milk, flour, and salt, and mix until fully combined.
- Gently fold the yolk mixture into the beaten whites until no streaks of white remain. Then pour the lemon sponge filling into the prepared pie shell.
- Place the pie on the preheated baking sheet and bake for 10 minutes at 450ºF.
- Keeping the oven door closed, lower the temperature to 350ºF and bake for another 35-40 minutes. You can cover the crust edges with a silicone pie shield or strips of aluminum foil, or use a sheet of foil with a hole cut in the middle, to keep it from overbaking.
- The pie is done when the top is a medium golden brown and the center still has a slight jiggle.
- Take the pie out, set it on a wire rack, and let it cool completely. Then loosely cover it with aluminum foil and refrigerate it for at least 4 hours before cutting, or overnight if you can.
- Keep any leftover pie covered in the refrigerator for up to 4 days.
- Heat the sugar, water, and lemon juice until the sugar is completely dissolved.
- Add the lemon slices in a single layer, making sure none overlap.
- Simmer on low heat for about 15 minutes, until the slices look slightly translucent and the rinds soften. Flip them carefully with tongs every few minutes.
- Lift them out with tongs and lay them on a sheet of wax paper to cool fully.
- Once they've cooled, chill them in the refrigerator or freezer for at least 2 hours.
Baker’s notes
- Keep in mind that the 3 eggs in this recipe need to be separated before you use them.
- Since every oven is different, start checking the pie at the earliest recommended baking time, which is 35 minutes.
- You can make this pie in a regular 9-inch pie plate or a 9-inch deep-dish plate.
- I recommend preheating the oven and baking the pie with a baking sheet or jelly roll pan underneath it.
- For a bit more lemon flavor, save a little of the juice and zest and mix it into the egg wash you brush over the crust. So good!
- For an all-butter pie crust, see my Brown Sugar Sweet Potato Pie recipe.
- For a crust made with half butter and half shortening, see my Homemade Cherry Pie recipe.
- This Lemon Sponge Pie recipe is adapted from my St. Andrew's Heavenly Delights Cookbook.
- The candied lemon slices recipe is adapted from MyRecipes.
