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Lemon Sponge Pie with Pineapple
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
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.
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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