This Lemon Sponge Pie combines a creamy lemon curd base with a light and fluffy sponge topping, and it's all baked in a flaky, homemade pie crust! It's a refreshing Pennsylvania Dutch classic that is absolute perfection and a hit with any lemon dessert lover!
½cupButter Flavored Vegetable Shortening(cold and cubed)
¼cupIce Cold Water
lemon sponge filling
1 ½cupsGranulated Sugar
3tablespoonUnsalted Butter
3Large Eggs(separated)
⅔cupFresh Lemon Juice(about 4 medium lemons)
1cupMilk
⅓cupAll Purpose Flour
¼teaspoonSalt
3teaspoonLemon Zest
candied lemon slices (optional garnish)
2Medium Lemons(sliced ⅛ inch thick)
1cupGranulated Sugar
¾cupWater
2tablespoonLemon Juice
Instructions
homemade shortening pie crust
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, and salt.
1 ¼ cups All-Purpose Flour, ½ teaspoon Granulated Sugar, ½ teaspoon Salt
Using a pastry blender, cut in the cold butter flavored shortening until you have small pea-size pieces. Some larger pea-size pieces are fine too!
½ cup Butter Flavored Vegetable Shortening
Add in the ice cold water, then using a bench scraper or spatula work it into the pie dough mixture. Rotate the bowl as you scrape the mixture from one side of the bowl to the other until there is not more visible signs of water.
¼ cup Ice Cold Water
Using your hands, begin to scoop up the dough then press it down with your fingers. Rotate the bowl and repeat, folding the dough until it has formed. Don't forget to include any dry bits of the pieces that may have fallen underneath the dough. This dough will be soft and flaky. If it's too dry, you can add a teaspoon of cold water until the dough comes together. If it's too wet, add a tablespoon of all-purpose flour.
Place the pie dough onto a lightly floured, clean surface, then pat it into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour. Ideally, I like to chill mine overnight. Double wrapping the dough keeps any air from getting in and drying the dough out. The pie dough will keep in the refrigerator for about 3 days or you can keep it stored in the freezer for up to a month. If freezing, add the double wrapped dough to a freezer-safe bag.
lemon sponge filling
Roll out your chilled pie crust to a 14 inch circle and carefully place it into a 9 inch pie plate (I like to transfer mine by rolling it up using a rolling pin). You can also use a 9 inch deep dish pie plate for this recipe. Trim any wonky edges then fold them under. Crimp to your desired style. Place in the freezer, uncovered, to chill while you make the lemon sponge filling.
Adjust your oven rack to the second level position (just above center) with a baking sheet or jelly roll pan on top, then preheat the oven to 450ºF.
Using your hand mixer or stand mixer fitted with the whisk attachment beat just the egg whites (the egg yolks are added to a separate bowl in the next step) on high speed until stiff peaks just begin to form. Set to the side.
3 Large Eggs
In a separate mixing bowl, beat the granulated sugar and unsalted butter together on medium-high speed until well blended. Add in the egg yolks, lemon juice, lemon zest, milk, all-purpose flour, and salt, mixing until fully incorporated.
1 ½ cups Granulated Sugar, 3 tablespoon Unsalted Butter, 3 Large Eggs, ⅔ cup Fresh Lemon Juice, ⅓ cup All Purpose Flour, ¼ teaspoon Salt, 3 teaspoon Lemon Zest, 1 cup Milk
Gently fold the egg yolk mixture in with the egg whites until there are no more egg whites visible. Then pour the lemon sponge filling into the prepared pie shell.
Place the pie onto the preheated baking sheet and bake for 10 minutes at 450ºF.
Then (keeping your oven door closed) reduce the oven temperature to 350ºF and bake for an additional 35-40 minutes. At this time, you can choose to add a silicone pie crust shield or strips of aluminum foil (or a sheet of aluminum foil with a hole cut out) to avoid over baking the crust.
Your lemon sponge pie will be done when the top is a medium golden brown and the center still has some jiggle to it.
Remove the pie from the oven, place on a wire cooling rack, and allow to cool completely. Then cover lightly with aluminum foil and place in the refrigerator for a minimum of 4 hours (overnight is preferred) before cutting.
Keep any leftover pie covered in the refrigerator for up to 4 days.
candied lemon slices (optional garnish)
Heat the sugar, water, and lemon juice until the sugar has dissolved completely.
1 cup Granulated Sugar, ¾ cup Water, 2 tablespoon Lemon Juice
Add in your lemon slices, avoiding any overlapping.
2 Medium Lemons
Simmer over low heat for about 15 minutes or until the slices are slightly translucent and rinds are softened. Carefully flip them over with tongs every few minutes.
Remove with tongs and add to a sheet of wax paper to cool completely.
Once cooled, transfer to the refrigerator or freezer to chill for a minimum of 2 hours.
Notes
Note that the 3 eggs used in this recipe get separated before using.
Because every oven is different, begin checking your pie at the earliest recommended baking time (35 minutes).
This pie can be made in a regular 9-inch pie plate or a 9-inch deep-dish pie plate.
I recommend preheating and baking the pie with a baking sheet or jelly roll pan underneath the pie.
For a little more lemon flavor, reserve a tiny bit of the lemon juice and zest to mix in with the egg wash to brush over top of the pie crust. So good!