Lemon Sponge Pie

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 1 Rating
Serves: 8 servings
Prep Time:
Cook Time:


1 pie pastry, prepared
2 eggs
1/3 c butter, softened
1 c sugar, granulated
2 tsp finely shredded lemon peel
1/4 c lemon juice
2 Tbsp flour, all-purpose
1/8 tsp salt
1 c milk

The Cook

Barbara Howard Recipe
Lightly Salted
Fayetteville, NC (pop. 200,564)
Member Since Aug 2010
Barbara's notes for this recipe:
When I was growing up in Pennsylvania Dutch country, pies were the special attraction at a Sunday family dinner. Lemon sponge pie is one of my favorites. Lemon Sponge Pie is a quick, easy and special dessert or sweet treat.
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Preheat oven 325 degrees
1. Separate egg yolks from whites; place whites in medium bowl and set aside. In a large bowl beat butter until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
2. Thoroughly wash beaters. In the medium bowl beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. Transfer mixture to prebaked crust.
3. Cool on a wire rack. Once the pie is cool put it in the refridgerator and chill at least two
hours or even over night before serving.
Bake for 45 minutes.

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1 comment

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user Shelley Simpson Shellasim - Feb 6, 2012
Oh wow! This sounds wonderful! :D

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