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