Lemon Sponge Dessert - cooking recipe

Ingredients

3 eggs, separated
1 c. milk
1 c. sugar
1/3 c. flour
1/8 tsp. salt
juice and rind grated from 1 1/2 lemons
1 Tbsp. butter

Preparation

Heat milk and butter together and slowly pour over beaten egg yolks. Add sugar, salt and flour which have been thoroughly mixed. Add lemon juice and rind and fold in beaten egg whites.
Bake in buttered custard cups (8 or 9), set in hot water, 45 minutes at 350\u00b0. Turn out when cold. Serve upside down with whipped cream. Will keep several days in the refrigerator.
Serves 8 or 9.