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Title: Lemon Sponge
Categories: Pie Penn
Yield: 1 Servings

2 Egg, separated
1cMilk
1 Lemon, juice of
1tbButter, melted
1cSugar
3tbFlour
1 Lemon, rind of
1pnSalt

Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

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