Lemon Sponge Pie I

I followed this recipe exactly how it was written except I used only one cup of sugar. It came out perfect and so yummy. The bottom of the pie was not soggy at all. Thank you!

Easy and delicious

I made this recipe exactly as written and it was perfect. I had no issues with soggy crust or watery filling. My pie baked for the full time noted in the recipe. Even though I used a deep dish crust, I still had enough extra filling to make two mini crustless desserts. It gave us a chance to have a preview taste test before the full pie was ready. I will definitely make this again!!!

This has to be one of the most unusual pies I’ve ever had. I read the reviews and did use a deep dish pie dish. You’ll need that size because this is too much filling for a regular 9-inch pie dish. I used a Pillsbury refrigerated pie crust and just rolled it out to fit the larger dish. Understanding our palate for sweetness, I did reduce the sugar to 1 cup, and added a couple more tablespoons of freshly-squeezed lemon juice. Many had suggested pre-baking the crust, but I didn’t, and I had no issue with a soggy crust. The filling was perfectly cooked, coming out of the oven after the last 45 minutes at 300ºF. The filling consistency is somewhere between lemon cream and a firm custard, and the top of the pie really is a bit spongy in texture. A blueberry or strawberry sauce drizzled over the top would be a good way to style it up. Very nice and easy dessert, would make again.

This is one of my favorite pies to make for Easter. It’s so lemony & fresh for spring.

I loved it. Easy to make. Reminds me of the one my Mema, Aunt Susan and Mom used to make when I was a little girl.

I made this using 2 Marie Callender’s deep dish frozen pie crusts. The filling was just the right amount for 2 pies. I followed the instructions to the letter and the sides and bottoms of my pies were completely raw. So I cranked up the oven, turned on the convection fan and put them in for another 30 minutes, they still weren’t done. So the next time I make these I will pre bake the pie crusts before filling them and returning to the oven. Or I will try with homemade crust in a glass pie dish to see if that makes a difference. However, the filling is perfect. They taste like a delicious lemon bar. Or you could put some meringue on top for the last 10 minutes of cooking and have lemon meringue pie.

This pie was the star of my Thanksgiving. Lots of work, but worth it for a special occasion, and it was a big hit. Light, sweet, lemony. I used a cup of coconut milk instead of the regular milk and 1/2 cup lemon juice instead of 1/3 as many reviewers suggested, but otherwise followed the recipe as written. As others have said, it’s far too much filling for a regular 9 inch pie crust, which is what I had, so we tried baking the extra in cupcake papers, which I would not recommend- uneven mess. Still tasty, however. The pie crust I had was a chocolate graham cracker crumb crust, and it went with the lemon beautifully. I served it with sugared strawberry slices, and my family all loved it. You know you’re doing something right when they fight over the leftovers.

Made it just like the recipe said and it is delicious. This recipe is a keeper.

Wow! This recipe was really easy because I thought I screwed it up and it came out perfect. I used bottled lemon juice because I didn’t have an actual lemon and it is weak so next time I’ll use real lemon and lemon zest. But it still came out like a lemon sponge should come out. Crossy and Cakey on the top custard on the bottom. It’s a beautiful thing.

This was the first time I made this pie but it won’t be the last. I made my own crust so it was a little thick but as for the pie, it was excellent.

This was delicious. Made it by recipe and it was perfect. My son is allergic to gluten, so I left out the flour, poured some into a ramekin for him, added the flour and put the rest in a pie crust.

Delicious. I added a teaspoon of lemon extract the second time I made this dessert and the extra flavor made it even better. It’s become a family favorite.

I have made this pie twice now with rave reviews each time! I followed the instructions completely. I will say that the second time was a bit better. Be careful not to over fold. I did so the first time and it led to a grainy texture. Having said that it was still delicious because of the wonderful lemon flavor. Second try I folded egg whites in without over mixing. It resulted with the same taste, better texture. I served it with fresh whip cream and Chef John’s fresh raspberry sauce along with some fresh rapsberries and mint. Everyone loved it!

Used Meyer lemons

It does not state in the recipe to use a deep dish pie shell. I had a regular size pie shell and it ended up making two pies as a result. The taste was very good but it would’ve been even better if I would’ve known I needed the deeper pie shell.

This is an easy, delicious pie that works when you want lemony without dealing with the work of a lemon meringue pie. Loved it. No need for changes! I have made this recipe twice successfully. 🙂

Excellent recipe, or according to our friends…fabulous! The only thing I may try different the next time I make it, is pre-bake the crust a bit the next time. But as far as the filling, I wouldn’t change a thing!

I did not use a pie crust but just put it in a sprayed pie plate. This pie has become one of my husband’s favorites.

I was looking for a different lemon dessert. I love lemon but was tired of bars and lemon meringue pie. I found this recipe and it sounded interesting. I read all the reviews and i followed the recipe exactly but added slightly more fresh lemon juice to ramp up the lemon flavor and i made sure to cook it until very brown on top to avoid undercooked filling. A couple hours of cooling and a dollop of whipped cream i really liked this pie. Very easy to make and i loved the flavor and texture. A keeper recipe. Can’t wait to share this with the lemon lovers in my family!!

Excellent ! Didn’t change a thing!