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Lemon Sponge Pie II

Lemon Sponge Pie II

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
shirleyo

shirleyo

Simple, light, and fluffy! Perfect for picnics and potlucks!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

dapen
6

dapen

8/13/2010

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.

ACHRIST
1

ACHRIST

3/9/2008

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

R. Nall
1

R. Nall

3/10/2007

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 stands, the recipe won't work quite right.

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