Lemon Sponge Pie I

Lemon Sponge Pie I


"Light, lemony pie. Perfect for spring!"


{{adjustedServings}} servings 340 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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  1. 65 Ratings


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...