Lemon Sponge Pie II

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shirleyo 8

"Simple, light, and fluffy! Perfect for picnics and potlucks!"
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40 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 141 mg
  • 6%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.
  3. In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.
  4. Bake in preheated oven for 25 to 30 minutes, until golden brown on top.


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The cooking time on this one was way off--would not suggest tryign this one. Lemon Sponge Pie 1 on this site is a much better recipe--came out perfectly and tested excellent.

bland flavor, cooking time is way too short, came out runny and pretty much inedible.

Mine came out runny as well, and needd to be cooked for a long time. I changed the recipe by adding more lemon, more egg whites, and more flour. It baked up much better. As it currently stand...

i think i messed something up...it tastes great, but it was completely runny.

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