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Lemon Sponge Pie with Pineapple

Total Time

Prep: 25 min. Bake: 35 min.

Makes

8 servings

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 after a big dinner. —Lola Beeler, Chillicothe, Ohio
Lemon Sponge Pie with Pineapple Recipe photo by Taste of Home

Ingredients

  • 3 large eggs, separated
  • Dough for single-crust pie
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 1 cup sugar
  • 1 cup 2% 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 frozen whipped topping, thawed

Directions

  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Combine flour and 1/2 teaspoon salt; set aside.
  2. 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.
  3. Beat egg whites and remaining salt until stiff peaks form; fold into filling. Spoon into pie crust.
  4. Bake 10 minutes; reduce oven temperature to 325°. Bake until top is puffed and lightly browned, 25-30 minutes longer. Cool on a wire rack. If desired, garnish with pineapple, cherries and whipped topping. Refrigerate leftovers.
Lemon Sponge Pie Tips

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. Check out more our best pie tips and tricks and pie mistakes to avoid as you perfect yours.

Can you omit the pineapple in this recipe?

Because it’s one of the main ingredients in this lemon sponge pie, we don’t recommend omitting the pineapple if you don’t have to. If you can’t eat pineapple, however, try using applesauce or another crushed citrus instead.

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 and candied 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. Check out our guide on how to freeze a pie for more tips.

Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 343 calories, 14g fat (8g saturated fat), 102mg cholesterol, 381mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 6g protein.

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