How to Make Lemon Sponge Pie I - A Step-by-Step Guide

Lemon Sponge Pie is a classic dessert that is loved for its light and fluffy texture, tangy lemon flavor, and irresistible golden-brown meringue topping. This old-fashioned recipe has been passed down through generations, and it never fails to impress with its delicious combination of sweet and tart flavors.

What makes Lemon Sponge Pie truly special is the unique texture of the filling. It is not quite a custard, and not quite a chiffon – instead, it strikes a perfect balance between ...

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Ingredients

  • 1 (9 inch) unbaked pie crust
  • 3 tablespoons butter, softened
  • 1 ¼ cups white sugar
  • 4 egg yolks, beaten
  • 3 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 ¼ cups milk
  • 2 tablespoons grated lemon zest
  • ⅓ cup lemon juice
  • 4 egg whites

Information

  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • 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.
  • Nutrition

    340 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 117mg
    • Sodium: 195mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 6g
    • Vitamin C: 7mg
    • Calcium: 63mg
    • Iron: 1mg
    • Potassium: 128mg