Lemon Sponge Cake - cooking recipe

Ingredients

3 Tbsp. softened butter or margarine
4 eggs, separated
dash of salt
grated peel of 2 lemons
1 unbaked 9-inch pie shell
1 1/4 c. granulated sugar
3 Tbsp. white flour
1 1/4 c. milk
1/3 c. lemon juice

Preparation

In a large bowl, cream butter and sugar together until fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and juice.
In a small bowl, beat egg whites until stiff, but not dry.
Fold egg whites into mixture.
Pour into pie shell.
Bake in a 375\u00b0 oven that was preheated for 15 minutes; reduce heat to 300\u00b0 and continue baking for 45 minutes longer or until top is golden and pick comes out clean.
Cool on wire rack.
Serves 8.