Lemon Sponge Pies - cooking recipe

Ingredients

2 1/2 c. granulated sugar
6 Tbsp. butter or margarine, softened
dash of salt
8 eggs, separated (jumbo size)
4 Tbsp. grated lemon rind
2/3 c. lemon juice
6 Tbsp. flour
2 1/2 c. milk
4 unbaked 8-inch pie shells

Preparation

Mix sugar and butter well, until light and fluffy.
Beat in 8 egg yolks and salt, again mixing very well.
Add lemon juice and rind, beating well.
Add flour and, lastly, the milk.
Beat egg whites until stiff peaks form and hold, but not dry.
Fold egg white mixture into lemon mixture with wire whisk, rolling it over and over until whites are blended but not deflated.
Pour mixture into 4 unbaked 8-inch pie shells.
Fill as full as possible. Place cookie sheet on bottom shelf of oven.
Preheat oven to 425\u00b0. Place pies on cookie sheet.
Bake for 10 minutes at 425\u00b0.
Reduce heat to 350\u00b0 and bake for 50 minutes.
If getting too brown, place another cookie sheet on top shelf.