Lemon Sponge
📜 Collection: Patsy Collection | ✍️ Attribution: Mrs. E. | 📂 Category: Desserts A classic Lemon Sponge pie featuring a bright lemon custard base topped with a light, delicate sponge layer baked in a tender pastry crust. Simple to prepare, it transforms everyday ingredients into an elegant citrus dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 6 servings |
🔪 Key Equipment
- Pie pan
- Mixing bowls
- Whisk
- Hand mixer or egg beater
- Zester
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | None |
| 3 tbsp | Flour | None |
| 2 tsp | Butter | softened |
| 1 cup | Milk | None |
| 2 large | Eggs | separated |
| 1/4 cup | Lemon juice and rind | freshly squeezed juice and finely grated zest of 1 lemon |
| 1 crust | Pie Pastry | unbaked |
Instructions
Step 1: Batter Preparation
- Preheat the oven to 450°F.
- In a mixing bowl, blend together 1 cup sugar, 3 tbsp flour, and 2 tsp butter.
- Whisk in 2 egg yolks, 1 cup milk, and 1/4 cup lemon juice and rind until evenly incorporated.
- In a separate clean bowl, beat the 2 egg whites until stiff peaks form.
- Gently fold the stiffly beaten 2 egg whites into the liquid batter mixture.
Step 2: Baking
- Pour the batter into a pan lined with unbaked pie pastry.
- Bake at 450°F for 10 minutes, then lower the oven temperature to 350°F and bake for an additional 50 minutes until the top is lightly golden and the filling sets like a soft custard. (Alternatively, bake at 350°F for 50 minutes if prepared as cup custards without pastry crust).
💡 Make-Ahead & Storage: Best served slightly warm or chilled. Store leftover Lemon Sponge covered in the refrigerator for up to 3 days.
Original Recipe Scan
