Lemon Sponge Pie I

"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..." See more 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. ..." See more 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 super..." See moreb."