“Magic” Lemon Pie Is the Retro Dessert You Need to Make

Cooking Down East by Marjorie Standish is Maine's cooking bible, the definitive source for the recipes behind family parties, community potlucks, and bake sales. Whenever anyone in my family decides to bake a blueberry cake, apple pie, or just wants a new recipe to try, they turn to Cooking Down East.

Every trip back home, I leaf through the marked-up pages of my parents’ well-worn copy for nostalgic recipes to revisit. When I saw the recipe for lemon sponge pie, it brought back memories of sitting on the counter and snacking on scraps of pie dough while my grandmother assembled the zingy lemon custard and sponge pie.

What Is Magic Lemon Pie?

Magic lemon pie, or lemon sponge pie, is a single-crust pie with a sweet and tangy lemon filling that magically separates into two layers in the oven. The finished pie has a layer of creamy lemon custard topped with a fluffy sponge cake layer that turns a beautiful golden brown.

If you’ve ever made magic cake, this magic lemon pie works the same way. To achieve the two layers, beaten egg whites are gently mixed into the batter just before filling and baking the pie. The air in the egg whites creates a layer that floats on top of the filling and bakes into an airy sponge.

Updating the Recipe

After revisiting magic lemon pie, I couldn’t help but adapt the recipe, punching up the lemon flavor, adding extra sweetness to balance it, and reducing the total amount of liquid.

Mainers have a reputation for being reserved and concise, and Marjorie Standish’s 90-word, bare bones recipe is a good example of that. In my updated version, I've added visual cues, estimated times, and extra details so you can confidently bake this magic lemon pie, even if you've never tried it before.

Tips for Making Magic Lemon Pie

Most of the magic happens on its own while the pie is baking, but here are my essential tips for clearly defined layers and easy slicing:

• Don’t overmix when adding the egg whites. Mix just until the egg whites form a smooth layer of foam. The foam on top will bake into the fluffy sponge cake layer.
• Chill the pie to get cleaner slices. Let the pie cool on a wire rack until it's close to room temperature, then cover it with foil and chill it in the fridge for at least four hours to let the custard layer set.
• If the crust begins to brown too quickly, cover it with a pie shield or foil strips to prevent further browning.

Recipe Variations

I love the sweet-tart zing of the classic lemon filling, but feel free to change up the flavors with these variations:

• Swap the lemon zest and juice for another citrus, such as orange, lime, or grapefruit.
• Use extra-virgin olive oil instead of butter for a fruity olive oil lemon pie.
• Partially blind bake the crust for an extra crisp pie shell. If you’re using store-bought crust, the packaging usually includes directions for pre-baking. For blind baking a homemade crust, I swear by this guide.