Lemon Sponge Pie I

Lemon Sponge Pie I

58

"Light, lemony pie. Perfect for spring!"
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Ingredients

servings 340 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl cream together the butter and sugar until light and fluffy.
  3. Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
  4. In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
  5. Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Reviews

58
  1. 65 Ratings

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Most helpful positive review

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 pr...

Most helpful critical review

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 ...

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 pr...

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 ...

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...

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 ...

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 FOR...

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 pi...

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...

Ever find a recipe that just made you giggle it turned out so well? This one did it for me. Looking for some sort of dessert and found that I had all the ingredients on hand to make this one. ...

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 firs...