This lemon sponge pie is a home-style delight featuring a fluffy sponge layer on top and a smooth custard on the bottom. The pairing of tangy pineapple and lemon is so refreshing and so delicious
Total Time
Prep: 25 min. Bake: 35 min.
Makes
8 servings

Ingredients​

• 3 large eggs, separated
• 1 x Dough for single-crust pie ( recipe below)
• 3 tablespoons plain flour
• 1/2 teaspoon plus 1/8 teaspoon salt, divided
• 1 cup sugar
• 1 cup full cream milk
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 cup unsweetened pineapple chunks, drained and chopped
• Optional: Fresh pineapple, maraschino cherries and whipped cream for topping

Directions​

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 200°C or 180°C fan-forced.
3. Prepare single crust pie pastry ( recipe below) transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
4. Combine flour and 1/2 teaspoon salt; set aside.
5. In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in the milk, lemon juice and zest. Add dry ingredients; mix well. Stir in pineapple.
6. Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust.
7. Bake 10 minutes; reduce oven temperature to 160°C or 140°C fan-forced Bake until top is puffed and lightly browned, 25-30 minutes longer.
8. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped cream Refrigerate leftovers.

Dough for single-crust pie

Ingredients​

• ½ cup  butter
• 1 ½ cups plain flour
• ½ teaspoon salt
• ½ cup cold water

Directions​

1. Mix buter, flour, and salt together with a fork or using a blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2. Roll gently on a floured surface to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Lemon Sponge Pie Tips

How can you tell when lemon sponge pie is done?​

You’ll know your lemon sponge pie is done when it’s golden and puffed, and a knife inserted near the center comes out clean.

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How do you serve lemon sponge pie?​

This pie tastes best at room temperature, but it also works really well as a make-ahead dessert, served chilled. Top a slice with  whipped cream, pineapple, or a classic maraschino cherry.

How do you store lemon sponge pie with pineapple?​

Store this lemon sponge pie with pineapple in the fridge, in a covered carrier or wrapped well, and eat within a few days so the crust doesn’t get too soggy. If you like, you can also freeze lemon sponge pie. Start by placing the baked pie in the freezer, uncovered, until slightly firm (about 2 to 3 hours). Remove it from the freezer, and tightly wrap the frozen pie in a few layers of plastic wrap. Then, place the lemon sponge pie with pineapple in a large freezer bag and seal it shut.