Classic Amish Lemon Sponge Pie (Printer-Friendly)
Tender pie crust filled with fluffy lemon custard, topped with whipped cream or raspberry accents for a refreshing dessert.
# The Ingredients You'll Need:
→ Pie Dough
01 -
1 ¼ cups all-purpose flour
02 -
1 teaspoon granulated sugar
03 -
¼ teaspoon salt
04 -
¼ cup unsalted butter, cold and cubed
05 -
¼ cup solid shortening, cold
06 -
4 to 5 tablespoons ice water
→ Lemon Sponge Filling
07 -
3 tablespoons butter, melted
08 -
1 ¼ cups granulated sugar
09 -
3 large eggs, separated
10 -
5 tablespoons all-purpose flour
11 -
1 ¼ cups whole milk
12 -
¼ cup fresh lemon juice (from 1–2 lemons)
13 -
Zest of 1 lemon
→ Whipped Cream (Optional)
14 -
1 cup heavy whipping cream
15 -
Powdered sugar, to taste
→ Raspberry Sauce (Optional)
16 -
1 pint raspberries
17 -
¼ cup granulated sugar
18 -
½ teaspoon cornstarch
19 -
1 teaspoon water
→ Raspberry Frosting (Optional)
20 -
6 ounces cream cheese, softened
21 -
6 tablespoons butter, softened
22 -
¼ cup fresh raspberries
23 -
1 ¼ cups powdered sugar
# Step-by-Step Instructions:
01 -
Combine flour, sugar, and salt in a large bowl. Cut in cold butter and shortening until mixture resembles small peas. Add ice water one tablespoon at a time, mixing with a fork until evenly moistened. Form dough into a ball, flatten, wrap in plastic, and refrigerate for 15 to 30 minutes.
02 -
Roll chilled dough to fit a 9-inch pie pan. Fit dough into pan and set aside.
03 -
Juice and zest lemons to yield ¼ cup juice and the zest of one lemon. Cream melted butter and sugar on medium speed. Add egg yolks one at a time, mixing after each. Blend in flour, then milk, lemon juice, and zest until smooth, scraping down bowl sides as needed.
04 -
Beat egg whites until stiff peaks form. Gently fold into lemon mixture with a rubber spatula until no white streaks remain, preserving lightness.
05 -
Pour lemon filling into unbaked pie crust. Bake at 325°F (163°C) for 55 to 60 minutes until filling is set and top is lightly golden.
06 -
Chill a medium bowl. Beat cold heavy cream until stiff peaks form. Sweeten with powdered sugar if desired. Pipe rosettes onto cooled pie before serving.
07 -
Simmer raspberries and sugar over medium heat until softened and sugar dissolves. Mash raspberries and strain to remove seeds. Return juice to pan and stir in cornstarch slurry. Cook until thickened. Serve sauce over pie slices or on the side. Refrigerate leftovers.
08 -
Beat cream cheese and butter until light and fluffy. Stir in fresh raspberries. Gradually add powdered sugar in halves, beating until thick. Adjust consistency as needed. Pipe rosettes around pie edge and garnish with raspberries.
# Extra Tips:
01 -
Use cold butter and shortening for a flaky crust. Fold egg whites gently to maintain sponge lightness. Adjust lemon juice for desired tartness. Optional toppings enhance flavor and presentation. Chill pie before serving to allow filling to set.