Lemon Spongettes - cooking recipe

Ingredients

2 Tbsp. butter
1 c. sugar
4 Tbsp. flour
pinch of salt
3 eggs, separated
1 lemon (juice and rind)
1 1/2 c. milk

Preparation

Cream butter and sugar.
Add flour, salt, lemon juice and rind and beat well.
Add egg yolks and beat until light.
Add milk and fold in stiffly beaten egg whites.
Spoon into Pyrex custard cups and place in pan of cold water.
Bake in slow oven at 300\u00b0 to 325\u00b0 for 1 hour.
Makes 8 cups.