Amish Lemon Sponge Pie
This old-fashioned Amish lemon sponge pie features a tender, flaky crust with a light, airy lemon filling that separates into a sponge top and creamy custard base, offering a sweet, tangy delight.
Equipment
- 1 9-inch pie plate
- 1 mixing bowl
- 1 saucepan for optional raspberry sauce
- 1 electric mixer for beating egg whites and whipped cream
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter cold and cubed
- ¼ cup solid shortening cold
- 4 –5 tablespoons ice water
- 3 tablespoons butter melted
- 1¼ cups granulated sugar
- 3 large eggs separated
- 5 tablespoons all-purpose flour
- 1¼ cups whole milk
- ¼ cup fresh lemon juice about 1–2 lemons
- Zest of 1 lemon
- 1 cup whipping cream optional
- Powdered sugar to taste (optional)
- 1 pint raspberries optional
- ¼ cup granulated sugar optional
- ½ teaspoon cornstarch optional
- 1 teaspoon water optional
- 6 ounces cream cheese softened (optional)
- 6 tablespoons butter softened (optional)
- ¼ cup fresh raspberries optional
- 1¼ cups powdered sugar optional
Instructions
- In a bowl, whisk together flour, sugar, and salt for the pie dough.
- Cut in cold butter and shortening until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing just until the dough holds together.
- Shape the dough into a disk, wrap it, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface, fit into a 9-inch pie plate, trim edges, and crimp or decorate as desired. Chill while preparing the filling.
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk melted butter and sugar until combined.
- Add egg yolks one at a time, mixing well after each addition.
- Stir in flour until smooth, then gradually whisk in milk, lemon juice, and lemon zest.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold into the lemon mixture without overmixing.
- Pour the filling into the prepared crust.
- Bake for 45 to 55 minutes, until the center is set but slightly jiggles.
- Cool completely for at least 2 hours before slicing.
- For optional raspberry sauce, combine raspberries and sugar in a saucepan over medium heat. Mix cornstarch with water and stir into the berries. Simmer until thickened, then cool.
- For optional whipped cream, beat whipping cream until soft peaks form, add powdered sugar to taste, and continue beating to desired thickness.
- For optional raspberry frosting, beat cream cheese and butter until smooth. Blend and strain raspberries and mix into cream cheese mixture. Gradually beat in powdered sugar until fluffy.
Notes
- Use fresh lemon juice for the best flavor.
- Fold egg whites gently to keep the filling airy.
- Chill completely before slicing for clean cuts.