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Amish Lemon Sponge Pie with Raspberry Topping Recipe

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4.1 from 78 reviews

  • Author: Amina
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This classic Amish Lemon Sponge Pie features a tender homemade pie crust filled with a light, fluffy lemon custard made from fresh lemon juice and zest. The pie is baked to a perfect golden finish and can be enhanced with optional toppings like sweetened whipped cream, a tangy raspberry sauce, or a creamy raspberry frosting for an elegant presentation. Perfect for a refreshing dessert that balances tangy lemon with sweet and creamy textures.

Ingredients

Pie Dough

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, cold and cut into small cubes
  • ¼ cup solid shortening, cold
  • 4-5 tablespoons ice water

Lemon Filling

  • 3 tablespoons butter, melted
  • 1 ¼ cups granulated sugar
  • 3 large eggs, separated
  • 5 tablespoons all-purpose flour
  • 1 ¼ cups whole milk
  • 1-2 lemons (1/4 cup juice and zest from 1 lemon)

Whipped Cream Topping (optional)

  • 1 cup whipping cream
  • Powdered sugar, to taste (optional)

Raspberry Sauce (optional)

  • 1 pint fresh raspberries
  • ¼ cup granulated sugar
  • ½ teaspoon cornstarch
  • 1 teaspoon water

Raspberry Frosting (optional)

  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • ¼ cup fresh raspberries
  • 1¼ cups powdered sugar

Instructions

  1. Make Pie Dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and shortening, cutting them in with two knives or a pastry blender until the mixture resembles small peas. Gradually stir in ice water one tablespoon at a time with a fork until the dough is evenly moistened. Form the dough into a ball, flatten it into a disk, wrap in plastic wrap, and chill for 15-30 minutes.
  2. Prepare Pie Crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer it to the pan, trimming and crimping the edges as desired. Set aside while preparing the filling.
  3. Make Lemon Filling: Juice and zest the lemons to get 1/4 cup juice and zest from one lemon. In a mixing bowl, cream the melted butter and granulated sugar on medium speed using a mixer. Add the egg yolks one at a time, mixing well after each addition. Stir in the flour until well combined. Gradually add the milk, lemon juice, and lemon zest, mixing until smooth. Scrape down the bowl sides to ensure even mixing.
  4. Beat Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the lemon mixture using a rubber spatula, folding carefully until no streaks of white remain.
  5. Assemble and Bake: Pour the lemon filling into the unbaked pie crust. Bake in a preheated oven at 325°F (163°C) for 55-60 minutes until the filling is set and slightly golden on top.
  6. Prepare Whipped Cream (optional): Chill a mixing bowl and whisk attachment. Pour cold whipping cream into the bowl and whip until soft peaks form. Add powdered sugar to taste if desired for sweetness. Transfer whipped cream to a piping bag fitted with a large star tip and pipe decorative rosettes on top of the cooled pie.
  7. Make Raspberry Sauce (optional): In a small saucepan over medium heat, combine the raspberries and granulated sugar. Cook until sugar dissolves and raspberries soften, about 5 minutes. Mash the raspberries to release juice. Strain the mixture through a fine-mesh sieve, pressing to extract juice. Return juice to pan. Stir cornstarch and water to make a slurry and add to raspberry juice. Heat, stirring until thickened. Drizzle sauce over pie slices when serving. Store leftover sauce refrigerated.
  8. Prepare Raspberry Frosting (optional): Using a mixer on medium-high speed, beat softened cream cheese and butter until light and fluffy. Blend in fresh raspberries until evenly combined. Gradually add powdered sugar, half a cup at a time, mixing until frosting is thick. Add more powdered sugar if necessary to achieve piping consistency. Transfer frosting to a piping bag fitted with a large frosting tip (such as 1M or 2D). Pipe rosettes around the pie edge and decorate with fresh raspberries.

Notes

  • Ensure butter and shortening are very cold to create a flaky pie crust.
  • Folding egg whites gently prevents deflating the mixture, keeping the pie light and airy.
  • Adjust sugar in whipped cream and raspberry sauce according to your preferred sweetness level.
  • Use fresh lemons for the best lemon flavor; bottled lemon juice will alter taste.
  • Chilling the dough before rolling prevents shrinking during baking.
  • Store any leftover raspberry sauce refrigerated and use within 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/amish-lemon-sponge-pie-with-raspberry-topping-recipe/