Amish Lemon Sponge Pie Recipe
Introduction
Amish Lemon Sponge Pie is a delightful treat combining a tender, flaky crust with a light, lemony filling. This classic dessert offers a perfect balance of sweetness and tang, ideal for any occasion. Add a touch of whipped cream or raspberry sauce to make it even more special.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter (cold and cut into small cubes)
- ¼ cup solid shortening (cold)
- 4-5 tablespoons ice water
- 3 tablespoons butter (melted)
- 1 ¼ cups granulated sugar
- 3 large eggs (separated)
- 5 tablespoons flour
- 1 ¼ cups whole milk
- 1-2 lemons (1/4 cup juice and zest from 1 lemon)
- 1 cup whipping cream
- 1 pint raspberries
- ¼ cup granulated sugar
- ½ teaspoon cornstarch
- 1 teaspoon water
- 6 ounces cream cheese (softened)
- 6 tablespoons butter (softened)
- ¼ cup fresh raspberries
- 1 ¼ cups powdered sugar
Instructions
- Step 1: In a large bowl, combine the flour, sugar, and salt. Add cold butter and shortening. Cut in with two knives or a pastry blender until the mixture resembles small peas.
- Step 2: Stir in ice water one tablespoon at a time with a fork until the dough is evenly moistened. Form into a ball, flatten, wrap in plastic wrap, and chill for 15-30 minutes.
- Step 3: Roll out the dough to fit a 9-inch pie pan. Set aside.
- Step 4: Juice and zest the lemons, aiming for 1/4 cup juice and zest from 1 lemon.
- Step 5: Cream melted butter and granulated sugar with a mixer on medium speed. Add egg yolks one at a time, mixing between additions. Then mix in flour.
- Step 6: Add milk, lemon juice, and lemon zest. Mix until the batter is smooth, scraping down sides as needed.
- Step 7: In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the lemon batter until fully incorporated.
- Step 8: Pour the filling into the unbaked pie crust. Bake at 325°F (163°C) for 55-60 minutes or until set.
- Step 9: For whipped cream, beat cold whipping cream with a whisk attachment until still peaks form. Sweeten with powdered sugar if desired and pipe rosettes on top of the cooled pie.
- Step 10: To make raspberry sauce, cook raspberries and sugar over medium heat until soft. Mash to release juice, then strain to remove seeds.
- Step 11: Return juice to the pan, stir in cornstarch slurry (cornstarch mixed with water), and cook until thickened. Drizzle over pie slices.
- Step 12: For raspberry frosting, beat cream cheese and softened butter until fluffy. Mix in raspberries, then gradually add powdered sugar until thick frosting forms.
- Step 13: Pipe frosting around the pie edge and top with fresh raspberries if desired.
Tips & Variations
- Use fresh lemons for the best flavor; bottled lemon juice won’t give the same brightness.
- Chilling the dough before rolling helps create a flakier crust.
- The raspberry sauce and frosting are optional but add a lovely fruity contrast.
- If you prefer a vegan version, try substituting dairy and eggs with plant-based alternatives.
Storage
Store the pie covered in the refrigerator for up to 3 days. Raspberry sauce can be kept separately in the fridge for several days. Reheat pie slices briefly in the microwave if desired, but it’s also wonderful served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie crust ahead of time?
Yes, the dough can be prepared a day in advance and refrigerated, wrapped tightly to prevent drying out. Bring it to room temperature before rolling.
What if I don’t have fresh raspberries?
You can substitute frozen raspberries for the sauce and frosting, but be sure to thaw and drain excess liquid before using to avoid a watery result.
Print
Amish Lemon Sponge Pie Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
Description
This classic Amish Lemon Sponge Pie features a tender homemade pie crust filled with a smooth, tangy lemon sponge filling. Light and fluffy egg whites are folded into the lemon custard before baking to create a delicate texture. Optional toppings include sweetened whipped cream, a vibrant raspberry sauce, or a creamy raspberry cream cheese frosting, making this dessert both visually stunning and irresistibly delicious.
Ingredients
Scale
Pie Dough
- 1 ¼ cup all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small cubes
- ¼ cup solid shortening, cold
- 4–5 tablespoons ice water
Lemon Sponge Filling
- 3 tablespoons butter, melted
- 1 ¼ cups granulated sugar
- 3 large eggs, separated
- 5 tablespoons flour
- 1 ¼ cups whole milk
- 1–2 lemons (for ¼ cup juice and zest from 1 lemon)
Whipped Cream (Optional)
- 1 cup whipping cream
- Powdered sugar, to taste (optional)
Raspberry Sauce (Optional)
- 1 pint raspberries
- ¼ cup granulated sugar
- ½ teaspoon cornstarch
- 1 teaspoon water
Raspberry Frosting (Optional)
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- ¼ cup fresh raspberries
- 1 ¼ cups powdered sugar
Instructions
- Prepare pie dough: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter and shortening using two knives or a pastry blender until the mixture resembles small peas. Add ice water one tablespoon at a time, mixing with a fork until evenly moistened. Form the dough into a ball, flatten it, wrap in plastic wrap, and refrigerate for 15-30 minutes.
- Roll out dough: After chilling, roll the dough to fit a 9-inch pie pan and place it in the pan, ready for filling.
- Make lemon filling: Juice and zest lemons to get ¼ cup of juice and zest from one lemon. In a mixer bowl, cream melted butter and sugar on medium speed. Add egg yolks one at a time, mixing well after each addition. Incorporate the flour and mix thoroughly. Pour in the milk, lemon juice, and lemon zest, mixing until the batter is smooth and homogenous, scraping down sides as needed.
- Beat egg whites and fold: In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture using a rubber spatula until no white streaks remain.
- Bake the pie: Pour the lemon filling into the unbaked pie crust and bake at 325°F (163°C) for 55-60 minutes, until the filling is set and slightly golden on top.
- Prepare whipped cream (optional): Chill a medium bowl, then pour cold whipping cream in and beat until stiff peaks form. Sweeten with powdered sugar if desired. Fill a piping bag fitted with a star tip and pipe rosettes onto the cooled pie just before serving.
- Make raspberry sauce (optional): In a small saucepan, cook raspberries and sugar over medium heat until softened and sugar dissolves. Mash the raspberries to extract juices. Strain the mixture to remove seeds, then return juice to saucepan. Stir cornstarch slurry (cornstarch mixed with water) into juice and cook until thickened. Drizzle the sauce over pie slices or serve on the side. Store leftovers refrigerated.
- Make raspberry frosting (optional): Beat softened cream cheese and butter in a bowl until light and fluffy. Mix in fresh raspberries. Gradually add powdered sugar by half-cup portions, beating to create a thick frosting. Adjust consistency with additional powdered sugar if needed. Pipe rosettes around the pie edge using a large frosting tip and garnish with fresh raspberries.
Notes
- Be sure to use cold butter and shortening for the pie crust for a flaky texture.
- Folding the egg whites gently into the lemon mixture preserves the sponge’s lightness.
- Adjust lemon juice quantity based on size to achieve a balanced tart flavor.
- Whipped cream and raspberry toppings are optional but add delightful flavor and presentation.
- Leftover raspberry sauce can be refrigerated for several days and used on other desserts.
- For best results, chill the pie before serving to allow the filling to fully set.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Amish Lemon Sponge Pie, lemon pie, sponge pie, homemade pie crust, lemon custard pie, raspberry sauce, whipped cream topping
