Lemon Sponge Pie Recipe - The Washington Post
This tart dessert gets its name from the consistency of the baked filling, which seems like a combination of moist spongecake and creamy custard.
It is best served the same day it is made.
Adapted from a recipe by Catherine Bishop McGlone; crust from Washington Post staffer Peggy McGlone.
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Ingredients
measuring cupServings: 6-8
For the crust
For the filling
Directions
Step 1
For the crust: Lightly flour a work surface.
Step 2
Use your clean hands or two forks to combine the flour, salt and shortening in a mixing bowl. Add the water and stir just until a crumbly dough forms.
Step 3
Transfer the dough to the work surface; knead it together to form a smooth dough, then use a rolling pin to roll it out to a round that measures 10 inches across. Fold the dough over the rolling pin to transfer it to an 8-inch pie plate (not deep-dish, and preferably metal). Fit in the dough and crimp the edges around the rim. Cover with plastic wrap and refrigerate until just firm, or up to a day or two.
Step 4
Preheat the oven to 325 degrees.
Step 5
For the filling: Combine the sugar and butter in the bowl of a stand mixer or handheld mixer; beat on medium-low speed, until well incorporated and a little fluffy. Stop to scrape down the bowl.
Step 6
On low speed, add the egg yolks, lemon zest and juice, beating until well combined. Stop to scrape down the bowl. The mixture may look a bit curdled; this is okay. Add the milk and sprinkle in the flour and salt; beat on low speed just until well incorporated.
Step 7
Gently fold in half the beaten egg whites, being careful not to deflate them; once any signs of white have disappeared, gently fold in the remaining egg whites.
Step 8
When ready to bake, place the pie pan on a baking sheet, discarding the plastic wrap. Use a fork to poke a few sets of holes in the bottom of the pie dough crust.
Step 9
Pour the filling into the pie shell; transfer the baking sheet to the oven and bake (middle rack) for about 1 hour; the filling will be set with a few nicely browned spots, and the crust will be just lightly golden.
Step 10
Let it sit for 30 minutes before serving.
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Nutritional Facts
Per serving (based on 8)
Calories
390
Fat
21 g
Saturated Fat
11 g
Carbohydrates
46 g
Sodium
370 mg
Cholesterol
65 mg
Protein
5 g
Sugar
27 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe by Catherine Bishop McGlone; crust from Washington Post staffer Peggy McGlone.
Tested by Peggy McGlone.
Published May 8, 2017
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