Lemon Sponge Pie I

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.

Used Meyer lemons