Lemon Sponge Cake Pie from Carol Reminick and Cathy Hironaka, In Memory of Their Mother, Jane Y. Hironaka



From Carol Reminick and Cathy Hironaka in memory of their mother, Jane Y. Hironaka



  • 3 lg. eggs separated
  • 1/3 cups fresh lemon juice
  • 1 tsp. grated lemon rind
  • 2 Tbsp. butter, melted
  • 1 ¼ cups sugar
  • Pinch of salt
  • 3 Tbsp. flour
  • 1 ¼ cups milk
  • 1 9-inch pie crust, partly cooked for 10 minutes
  • Optional garnish: powdered sugar, sliced strawberries, freshly whipped cream


Preheat oven to 375˚. In a small bowl, beat egg whites until stiff, not dry, and set aside. In a separate bowl, beat egg yolks, lemon juice, lemon rind, and melted butter until thick. Combine sugar, salt, and flour. Add dry ingredients alternately with milk to the lemon mixture, beating well after each addition. Gently fold in beaten egg whites and pour mixture into pie crust.

Bake in 375˚ oven for 10 minutes. Reduce heat to 325˚and bake for 35-40 minutes longer until top is golden brown. A wooden pick inserted in the center should come out clean. After pie cools, sprinkle with powdered sugar or serve with sliced strawberries and whipped cream.

Variation: For a Lemon Pudding Cake, omit the pie crust and pour mixture into an 8 inch square baking pan. Set in a larger pan of hot water. Bake at 350˚ for approximately 45 minutes or until top is golden brown.


Recipes My Mother Taught Me - Keiro

Jane Y. Hironaka


Our mother was quite a remarkable woman. She somehow managed to prepare delicious home cooked meals each day in addition to raising 4 children (born within a 5 year span) and working full time. Mom rarely made desserts so we were absolutely stunned when she came home from work one day with a recipe for a Lemon Sponge Cake Pie. We had no idea why she was so excited about a pie recipe, particularly one that didn’t even have chocolate! Apparently, one of her coworkers brought a pie to work that was proclaimed by all as the best pie they ever tasted. This was high praise from women who were experienced home cooks back in the 1960’s.

Our mom baked the pie for us that very next weekend. And, especially because it was baked with so much love, it truly was the best pie we ever tasted. 

 Lemon Sponge-Cake Pie magically transforms into two layers – a lemon custard filling on the bottom with a light, airy sponge “cake” rising to the top. Serve with a sprinkle of powdered sugar on top or with sliced strawberries and freshly whipped cream. Enjoy!


Recipes My Mother Taught Me: A Collective Legacy of Recipes and Remembrances is now available as an e-book! 

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The material presented on this site is for informational purposes only and does not necessarily represent the opinions of Keiro, or its contributors. Readers should consult appropriate health, legal, or financial professionals on any matter relating to their health and well-being.  Full disclaimer

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