Go Back
+ servings
Lemon Sponge Pie

Lemon Sponge Pie

This Lemon Sponge Pie is an easy pie recipe with refreshing lemon flavor and light and airy texture. It makes a deliciously light treat.
Course Dessert
Cuisine American
Keyword Lemon Pie, Sponge Pie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 307kcal
Author Mary Bostow


  • 1 pie crust homemade or store bought
  • 3 eggs separate, yolks from whites, separated
  • 2/3 cup lemon juice
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1/3 cup flour
  • 1/4 tsp salt


  • Preheat oven to 350 degrees. Roll your dough out and place into a 9 inch pie plate. Place pie plate on top of a baking sheet. Crimp edges. If using a pre-made crust, thaw before using.
  • Beat egg whites in a large mixer bowl until stiff peaks form but not dry, set aside.
  • Beat egg yolks, add the lemon juice and milk and beat until well incorporated. Add sugar, flour and salt; beat until smooth.
  • Fold lemon mixture into egg whites, making sure that there are no lumps of egg white left in batter or white streaks.
  • Pour into pastry-lined pie plate sitting on top of a baking sheet. Bake until golden brown, 45 to 50 minutes. Cool the pie down completely and refrigerate for a couple hours to let the filling set.Serve with sweetened whipped cream if desired



Serving: 8servings | Calories: 307kcal | Carbohydrates: 54g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 196mg | Potassium: 110mg | Sugar: 39g | Vitamin A: 140IU | Vitamin C: 7.8mg | Calcium: 48mg | Iron: 1.1mg