Lemon Sponge Pie I

(9 inch) unbaked pie crust

butter, softened

white sugar

egg yolks, beaten

all-purpose flour

salt

milk

lemon

lemon juice

Preheat oven to 375 degrees F (190 degrees C).


In a large bowl cream together the butter and sugar until light and fluffy.


Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.


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.


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.


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.

This didn't really turn out for me but I think I know how I can fix it so it does. The sponge part was mostly good but the bottom part was runny like other users had mentioned. I don't know that more time in the oven would have helped because I had it in for another 10 minutes and I was about to burn the top part. The crust since it was not previously baked never cooked on the bottom. I am thinking if I would have baked the pie crust for about ten minutes and then poured the lemon mixture in it would have helped the crust as well as finish baking the rest of the lemon stuff as well. Something that I will try next time.

This was a hit with friends that I served it too. I topped it with strawberries (macertated with lots of grand marnier) when I served it. The only problem was beating the egg whites took FOREVER but when I googled afterwards to find why it had taken so long I read that you should not use fresh eggs (which I did)--a few days old are better for egg white beating and that you should also bring the egg whites to room temperature before beating.

I joined this site so that I could review this recipe! I made it a month ago to take to a potluck supper where it got rave reviews. So I decided to make it again and enter it in a heritage pie contest. It won third place! Thank you Kitty. This is a wonderfully refreshing pie - a real change from lemon meringue.

Ever find a recipe that just made you giggle it turned out so well? This one did it for me. Looking for some sort of dessert and found that I had all the ingredients on hand to make this one. I added a photo of it straight out of the oven and another when DH cut into it before it had completely cooled. It was barely warm. The consistency is that of a sponge/custard pie. Very pleasing on the palate and the lemon flavor was just right. All I did was follow instructions...and smile... a lot!!

This is very good and very easy to make. Be aware though that it does make alot of filling. I used a 10 inch deep dish pie plate and still had a bit too much. I managed to get it all in but it overflowed a bit. Normally that wouldn't be a problem but even the little bit of smoke my oven produced managed to sink into the top 1/4 inch of the pie. lemon sponge pie should never have a smokey flavor. I took off the top little bit and it was then fabulous. I'll just put a little less in next time and voila fab pie.

Fabulous! I used 1 cup 2% milk 1/2C splenda with 1/2 cup reg sugar. Upped lemon juice to 1/2C as I like strong lemon taste. Prebaked pie crust for 7 minutes @350 (docked the heck out of it first) and glad I took that advice from other reviewers. I would also use a deep dish 10" crust if possible as this make plenty of filling. Mine turned out with a 1/2 layer of custard and 1/2 light fluffy sponge on top. I get requests for recipe often. With minor tweaking this was the best lemon pie & I make it often. Not much work either in my opinion. I topped with homemade whipped cream flavored with a bit of the zest and 1/4 tsp of lemon extract - SO GOOD! Based on any negative reviews I wonder if high altitude has something to do with that? Baking has to be altered at higher altitudes - just a thought. Note: I've made this numerous times using above measurments. Turns out perfect every time but I am near sea level for baking. Try this one. I'm glad I did even tho I had no clue what the heck 'sponge' pie was all about:)

lemon sponge pie i

Servings: 5

Author : Kitty

Ingredients

Instructions

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