Lemon Sponge Pie - cooking recipe

Ingredients

2 eggs
3 Tbsp. butter or margarine
1/4 c. lemon juice
dash of salt
1 c. sugar
3 Tbsp. flour
1 c. milk
8-inch unbaked pastry shell
1 tsp. grated lemon rind

Preparation

Make pastry shell with a high, fluted rim.
Cream butter or margarine, gradually adding sugar, and blend well.
Separate egg yolks from whites.
Add egg yolks, one at a time, beating after each addition.
Add lemon rind, juice, flour and salt.
Mix well. Stir in milk.
Beat whites until stiff, but not dry, and fold into lemon mixture.
Pour into pastry shell.
Bake in hot oven at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and continue baking for 35 minutes or until knife inserted in center comes out clean.
Serves 6 to 8.