Lemon Sponge Pie I

Lemon Sponge Pie I

49 Reviews 11 Pics
Recipe by  Kitty

“Light, lemony pie. Perfect for spring!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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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Reviews (49)

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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:)



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.



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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Amount Per Serving (8 total)

  • Calories
  • 340 cal
  • 17%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 47.1 g
  • 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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Sour Cream Lemon Pie


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Old Fashioned Lemon Pie