Lemon Sponge Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
6 Tbsp. margarine
1/8 tsp. salt
1 1/2 c. sugar
1/3 c. lemon juice (fresh or bottled)
grated rind of 1 lemon or 1 tsp. dried peel
3 Tbsp. flour
3 extra large eggs, separated
1 1/2 c. milk (whole preferred)

Preparation

Cream butter, sugar, salt and flour.
Add egg yolks and lemon juice; beat until fluffy.
Stir in milk.
Fold in stiffly beaten egg whites with a wire whisk, gently, until well blended.