Lemon Sponge Pie with Pineapple

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