Lemon Sponge Pie

TylerTyler Colan

Easy, fantastic, traditional pie that never gets old.

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Makes 8-12 servings
prep time:
30-40 min.
cook time:
50 min. (total)
total time:
1 hour and 30 min.

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Lemon Sponge Pie photo Save this recipe 1
Makes 8-12 servings
prep time:
30-40 min.
cook time:
50 min. (total)
total time:
1 hour and 30 min.


  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/3 cup cold butter or shortening
  • 3 tablespoons water
  • 1 cup sugar
  • 3 eggs, separated
  • Pinch of salt
  • 3 tablespoons flour
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1 cup milk
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  • 1

    To prepare the crust:

  • 2

    Preheat oven to 350F. Add the flour, salt, and butter to the food processor and pulse for about 10 seconds, or until crumbly. Take the mixture out and put in a bowl. Add the water a little at a time and blend gently with a fork until the dough just starts to hold together. Form the dough into a 1/2-inch thick disk and place it on a lightly floured work surface. Roll the dough into a circle 2 inches larger than your pie pan. Use a rolling pin to transfer it to the pie pan. Gently press it into the pan, patting out any air pockets. Trim the rough edges of the dough, leaving about 3/4 inch hanging ver the edge of the pan. Fold the excess dough under the edge of the crust and finish the edges by pinching the dough between your knuckle and two fingers. Cook in oven for 10 min.

  • 3

    To prepare the pie:

  • 4

    Beat egg whites until stiff; set aside. Cream sugar, egg yolks, and salt together; gradually add flour. Add lemon juice and grated lemon rind. Gradually stir in milk; fold in egg whites and pour into pie crust (that has been baked for 10 min.). Bake at 350 degrees for 40 min. Remove from oven and set on rack to cool.

Recipe Notes

Edit note

You can use store bought pie crust if you want to take the easy way out, but it is no where near as good as homemade pie crust. Just use enough water so the dough starts to hold together. You don't have to use all of the water.

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