Lemon Sponge 6

Ingredients

• 1 (9 inch) pie shell
• 2 Tablespoon butter, soft
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2 egg yolks, beaten
• Juice of one lemon
• Zest of one lemon
• 1 cup milk
• 2 egg whites

Directions

Preheat oven to 450° F.

In a large bowl cream butter and sugar. Add flour and salt. Incorporate completely. Add beaten egg yolks. Mix well. Add lemon rind, and lemon juice. Mix well. Whisk in milk.

In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into mixture. Pour mixture into pastry shell.

Bake at 450° F. for 10 minutes lower the heat to 325° F. and bake for 25 to 35 minutes or until golden brown and firm in center.

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