Reviewed: Jun. 25, 2010

This was a hit with friends that I served it too. I topped it with strawberries (macertated with lots of grand marnier) when I served it. The only problem was beating the egg whites took FOREVER but when I googled afterwards to find why it had taken so long, I read that you should not use fresh eggs (which I did)--a few days old are better for egg white beating and that you should also bring the egg whites to room temperature before beating.

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15 users found this review helpful

Reviewer:

dapen

Home Town: Prescott, Ontario, Canada

Reviewed: May 31, 2010

This is a recipe my dad gave me this week that my great grandmother used to make. The only difference is her recipe only called for two eggs & egg yokes and 1 cup of sugar, so if you don't have enough eggs, don't fret, it works with just two!! I made it with only two eggs and used an extra deep pie shell which I really didn't need to do. Next time I'll try it with four eggs. It really is a delicious pie and very very easy to make. I couldn't believe it used so few ingredients and turned out so nice. It looks very liquidy when you pour it into the shell, but it sets nicely as it cooks. I can see where it gets the name "Lemon Sponge Pie" as it is deliciously lemony tasting, custardy on the bottom and very spongey on top. We really enjoyed it.

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6 users found this review helpful

Reviewer:

LINDA REALE

Cooking Level: Intermediate

Living In: Newark, Delaware, USA

Reviewed: May 29, 2010

Fabulous! I used 1 cup 2% milk, 1/2C splenda with 1/2 cup reg sugar. Upped lemon juice to 1/2C as I like strong lemon taste. Prebaked pie crust for 7 minutes @350 (docked the heck out of it first) and glad I took that advice from other reviewers. I would also use a deep dish 10" crust if possible as this make plenty of filling. Mine turned out with a 1/2 layer of custard and 1/2 light fluffy sponge on top. I get requests for recipe often. With minor tweaking, this was the best lemon pie & I make it often. Not much work either in my opinion. I topped with homemade whipped cream flavored with a bit of the zest and 1/4 tsp of lemon extract - SO GOOD! *Based on any negative reviews, I wonder if high altitude has something to do with that? Baking has to be altered at higher altitudes - just a thought. Note: I've made this numerous times using above measurments. Turns out perfect every time but I am near sea level for baking. Try this one. I'm glad I did even tho I had no clue what the heck 'sponge' pie was all about :)

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6 users found this review helpful

Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Reviewed: Apr. 22, 2010

I made this pie after searching out a recipe for a Lemon Sponge Pie and took it to work today and it was called a bangin' dessert. Definatly a keeper and I felt bad I did not have a blueberry syrup for it but it did not need it at all!!!! I had baked it for 5 min. longer and it was perfect. I followed the directions exactly. I would not change a thing. It is a nice change from Lemon Meringue Pie. I am making it again next week and can't wait. Thank you Kitty

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3 users found this review helpful

Reviewer:

kim

Reviewed: Apr. 5, 2010

fairly easy to make and RAVE reviews at Easter gathering. I gre up near the Amish in Lancaster County, so this brought many childhood memories back with one bite. Everyone loved it at the dinner party and asked for the recipe.

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1 user found this review helpful

Reviewer:

Dennis

Reviewed: Feb. 14, 2010

Great pie made stupendous by the addition of whipped cream on top! Excellent flavor and texture! I made the pie exactly according to directions and had no problems with it being runny or needing more cooking time. (You folks who have had these problems may want to check your oven temp. When my oven was running low, not everything, but certain temperature sensitive, recipes were coming out under-cooked) I listened to the reviewers who said that the filling over-flowed a 9"deep dish crust, so I pressed my store-bought 9" deep dish crust into a 8" square pan (didn't have a 10"round pie pan.) This works fine if the crust stops 1/2" to 3/4" from the top of the pan. The filling fit with ease using this method. I still cut the pie into wedges so the proper proportion of filling to pie would be maintained. Delicious!

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4 users found this review helpful

Reviewer:

Reereep

Reviewed: Jan. 15, 2010

Turned out perfect the first time! This is a great and easy receipe. I will definitely be making this again!

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0 users found this review helpful

Reviewer:

Michelle

Cooking Level: Expert

Living In: Milton, Pennsylvania, USA

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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3 users found this review helpful

Reviewer:

michicook

Cooking Level: Intermediate

Living In: Huntington Woods, Michigan, USA

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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75 users found this review helpful

Reviewer:

Maya

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Greenville, South Carolina, USA

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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12 users found this review helpful