Old Fashioned Lemon Sponge Pie

Not really sure why I was so attracted to this recipe.

I am not usually a pie maker, but I think the vintage recipe written on the index card got my attention.

This is like that Southern recipe Impossible Coconut Pie that is so funny and easy and DELICIOUS.

It has a layer of lemon filling, then a layer of sponge cake. Like a custard cake!

The only hard part about this recipe is beating the egg whites.
I say "hard", because I don't use a hand mixer, only my big strong wrists and a whisk.

Tough broad.

You can make your own pie crust if you like, or buy a store bought ready pie crust.

If you like lemon, this is your pie.

Easy Old Fashioned Lemon Pie: (adapted from Eating Out Loud)

1 cup sugar
1/4 cup butter
2 heaping tablespoons flour
pinch salt
juice and grated zest of 1 lemon
2 eggs, separated
1 cup milk
1 unbaked pie shell

Preheat oven to 375F. Cream together sugar and butter. Add flour, salt, lemon juice, lemon peel, egg yolks and milk (I blended my yolks and milk separately in a Pyrex cup to avoid lumps before adding). Blend until thoroughly mixed.

Beat egg whites until stiff (a normal person will use an electric hand mixer), then fold into the pie mixture.

Pour into pie shell and bake for 10 minutes at 375F. Reduce heat to 300F and continue baking for another 25 minutes or until the pie is done.

Let cool 15 minutes before serving.

Yum yum.

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Oui Chef said…
I love lemon, and I love even more that you whisk your whites by hand....heavy sigh. You go girl!
Joanne said…
This is a great way to get an arm workout in! Then reward yourself with dessert. :)
Patsy from CT (in FL) said…
Tracy Anderson and her arm workout clearly have nothing on you, Stacy. Impressive!
weeza said…
I love this pie! Mine calls for butter the size of a walnut and uses 3 eggs. It came from my 95 year old neighbor's grandmother.
Tracey said…
Just made this pie!
Thanks for the recipe. Brought back so many memories of my Southern Grandma.

So easy and SO GOOD!!!!
Kate said…
I love your "tough broad" approach & comment. Brought a laugh to me while reading ;)
The pie sounds intriguing, and I wondered if you would cut the sugar next time or in retrospect? I love lemon, just with a bit of zip & tartness than most.
Any thoughts on making it sans the crust?
I know, a "tough broad" response would be ... "try it yourself, enough with the 50 questions"!
So, thanks in advance for your comments.
Kate said…
Aren't those old, spattered, handwritten recipe cards the greatest?
I love to hide those and hand drawn pictures (of me with balls for feet) or notes when my kids were little in my cookbooks.
Such delight.
Stacey Snacks said…
Make it with the crust, as the original recipe reads.........
if you want a crustless pie, then make my "impossible coconut pie", it's so easy and so good! Link is in the post! Have a great weekend!
xo Stacey
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mtg said…
This looks sooo good. I pinned this and also the Impossible Coconut Pie. I have to fix these to take to your next event at my mother-in-laws who is a southern gal ;)

Marie said…
I love that filling! It reminds me of an "orange pudding" recipe a book of my mom's, in my grandmother's handwriting - no crust at all. Behaves like a souffle, but has syrupy moisture left at the bottom of the dish when it is cooked. I'm going to try yours tomorrow...
Anonymous said…
I am new at this, I think I did everything right except the store bought pie crusts were frozen when I put the makings into them and into the oven its been 40 minutes and still no browning am I lost forever in ruined pie land?!!!!
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Mary said…
This Pie is fabulous! I'm making my 3rd one in as many weeks! ;-) This time I'm experimenting. I'll be adding a layer of fresh blackberries to the custard and topping it with blackberry curd. Possibly a meringue after that. Thank you SO MUCH for sharing!