Lemon Sponge Custard - cooking recipe

Ingredients

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

Preparation

Cream the sugar and butter. Add flour, salt, lemon juice and rind, lightly beaten egg yolks and milk. Fold in stiffly beaten egg whites. Bake at 425\u00b0 for 10 minutes, then at 350\u00b0 for 30 minutes or until done.
Makes one 9-inch pie.