How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Sponge Pie I?

You need 10 ingredients. The key ingredients include: 1 (9 inch) unbaked pie crust, 3 tablespoons butter, softened, 1 1/4 cups white sugar, 4 egg yolks, beaten, and more.

Is Lemon Sponge Pie I suitable as baking & desserts?

Yes, Lemon Sponge Pie I falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Lemon Sponge Pie I?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Sponge Pie I Recipe

Name: Lemon Sponge Pie I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) unbaked pie crust; 3 tablespoons butter, softened; 1 1/4 cups white sugar; 4 egg yolks, beaten; 3 tablespoons all-purpose flour; 1 pinch salt; 1 1/4 cups milk; 2 tablespoons grated lemon zest; 1/3 cup lemon juice; 4 egg whites

Bake this irresistible Lemon Sponge Pie I at home. Made with crust, butter, white sugar and egg yolks. Easy step-by-step instructions included.

This Lemon Sponge Pie I relies on simple, everyday ingredients such as (9 inch) unbaked pie crust, butter, softened, white sugar and egg yolks, beaten. It comes together quickly and makes 4 servings, at about 699 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Lemon Sponge Pie I delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Lemon Sponge Pie I

Tips for the best results

Variations & substitutions

My Personal Notes

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