Lemon Sponge Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pastry shell
3 eggs, separated
1 (14 oz.) can sweetened condensed milk (not evaporated)
1/3 c. lemon juice concentrate
2 Tbsp. flour
2 tsp. grated lemon rind
yellow food coloring (optional)

Preparation

Preheat oven to 375\u00b0.
Bake pastry shell 10 minutes and remove from oven. Reduce oven temperature to 350\u00b0.
In a large mixer bowl, combine remaining ingredients except egg whites; mix well. In small mixer bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
Pour into prepared pastry shell.
Bake 25 minutes or until set.
Cool.
Serve warm or chilled. Garnish as desired.
Refrigerate leftovers.