Reviewed: Jul. 19, 2009

This pie has become a true family favorite, and makes a wonderful dessert for company or Thanksgiving!

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michicook

Cooking Level: Intermediate

Living In: Huntington Woods, Michigan, USA

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Reviewed: May 4, 2009

Wow! This is excellent. Didn't know what to expect, but I wanted something lemony that wasn't Lemon Meringue, and this was perfect. Followed the recipe exactly, except I used a reduced fat pre-made graham cracker crust. With this substitute, the pie was practically guilt-free, and certainly worth every bite--YUM! Between three people, the pie was gone in less than 40 minutes! The pie crust wasn't a deep dish, so I had some filling left over--baked it in ramekins along w/ the pie in the same oven and for the same amount of time. UPDATE: Made this last night, only used 1 c. of sugar, and increased the lemon juice to 1/2 c.--I LOVE lemon, and this small change made it healthier and even tastier too! You can also make this with no crust, in a pie plate w/ some no-stick spray, or in little individual ramekins...the baking time and temp. is still the same. Without the crust, it's less than 150 calories per serving and has only 2 grams of fat, but still has a deliciously decadent taste:)

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Maya

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 3, 2009

This is very good, and very easy to make. Be aware, though, that it does make alot of filling. I used a 10 inch deep dish pie plate, and still had a bit too much. I managed to get it all in, but it overflowed a bit. Normally that wouldn't be a problem, but even the little bit of smoke my oven produced managed to sink into the top 1/4 inch of the pie. lemon sponge pie should never have a smokey flavor. I took off the top little bit and it was then fabulous. I'll just put a little less in next time,and voila fab pie.

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liesh

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Reviewed: Sep. 25, 2008

I made this pie exactly as written and used a large pie plate. It turned out perfect - a layer of custard on the bottom and sponge on the top, the way a lemon sponge pie should be! Thanks, Kitty for a wonderful recipe.

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Doria

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Reviewed: Aug. 9, 2008

This pie is great....strong lemon flavor. I used zest and juice of 3 lemons. My family loved it as much as the Amish lemon sponge pie we buy on our trips to Lancaster County, pa.

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Denise

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Reviewed: Feb. 7, 2008

I will probably make this recipe again with a few changes to see if it may resolve some of the not-so-great things about this very good pie. As many have stated, the pie does not thicken in the amount of time stated. I cooked for half an hour over stated time and it could have gone for another 15 minutes easily. I will probably add another egg to the mix next time, increase the amount of lemon to at least a half a cup and decrease the amount of sugar to 2/3 to 3/4 cup. I will probably also cook the pie shell to five to ten minutes before adding the filling. Good pie, but could make it better.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

This didn't really turn out for me, but I think I know how I can fix it so it does. The sponge part was mostly good, but the bottom part was runny like other users had mentioned. I don't know that more time in the oven would have helped, because I had it in for another 10 minutes and I was about to burn the top part. The crust, since it was not previously baked, never cooked on the bottom. I am thinking if I would have baked the pie crust for about ten minutes and then poured the lemon mixture in, it would have helped the crust as well as finish baking the rest of the lemon stuff as well. Something that I will try next time.

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Shannon

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Reviewed: Dec. 29, 2007

I agree with some of the reviews the filling in the pie was runny. There was not enough of the sponge part. My pie crust did not get totally baked, I believe because of the low oven temp. and the wet filling. If I made it again I would pre-bake the crust for 10 to 12 minutes. It did have excellent lemon flavor. It was ok over all but the runny filling made it not very appealing plus not worth the trouble prepare. Everyone was so full after Christmas dinner and did not eat any of the pies so I do not have comments by others to write.

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missqc

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Everett, Washington, USA

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Reviewed: Feb. 6, 2007

This is delicious. As one person said it does take time to prepare but it is wonderful. My filling was a little runny, maybe I should have baked it an extra 5 mins. I made it just as the recipe called for. Even with my soft filling it was still delicious. My husband loves lemon and he said it was the best.

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Mar. 13, 2006

I made this pie for my boyfriend and he really liked the flavor and the texture of the "custard". He wasn't crazy about the "sponge" part. I don't eat lemon stuff but I thought it was really flavorful. I used Rice Milk instead of regular milk and I only put in a little bit over a cup of sugar. No one noticed or thought anything tasted different. Good recipe, I will probably make it again and use it just as custard. Thanks for the recipe.

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Nikki

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Reviewed: Nov. 27, 2005

This is the BEST pie recipe. I've been meaning to make a lemon sponge pie ever since I first tried one at a Pennsylvanian Dutch restaurant. The one there was heavenly, and this one is just as good. I haven't made a lot of pies, but this recipe is simple and produces great results. I made it for Thanksgiving and everyone raved about it. I even had to make another one the day after because of the demand. The pie comes out spongy on top and custardy on bottom and VERY lemony. A must for the holidays or any occasion. I used a standard pie pan (9")but I had a lot of leftover filling, so for my second pie I used a larger, deep dish pie pan (10" with a 2" depth) which was just right.

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Lisa

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Reviewed: Mar. 11, 2005

I joined this site so that I could review this recipe! I made it a month ago to take to a potluck supper, where it got rave reviews. So I decided to make it again and enter it in a heritage pie contest. It won third place! Thank you, Kitty. This is a wonderfully refreshing pie - a real change from lemon meringue.

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Reviewer:

GARDENER2

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Reviewed: Dec. 23, 2003

I have made this pie several times for our family and they love it!

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SHIRLEYBK1

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Reviewed: Mar. 27, 2000

great tasting, but takes time to prepare

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LEHINGER

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Reviewed: Feb. 14, 2000

This is a wonderful recipe. The low temperature at which it bakes makes all the difference in the world. No worry about it getting too dark, and yet the filling sets beautifully. The results are superb.

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