Lemon Sponge Pie I


Light, lemony pie. Perfect for spring!

slice of lemon pie on white plate with lemons in background
1 to 9 - inch pie


  • 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

  • cup lemon juice

  • 4 egg whites


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

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

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

  4. 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.

  5. 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 Facts (per serving)

340 Calories
15g Fat
47g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 340
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 117mg 39%
Sodium 195mg 8%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 4%
Total Sugars 34g
Protein 6g
Vitamin C 7mg 34%
Calcium 63mg 5%
Iron 1mg 6%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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