Title: Lemon Sponge
Categories: Pie Penn
Yield: 1 Servings
| 2 | | Egg, separated |
| 1 | c | Milk |
| 1 | | Lemon, juice of |
| 1 | tb | Butter, melted |
| 1 | c | Sugar |
| 3 | tb | Flour |
| 1 | | Lemon, rind of |
| 1 | pn | Salt |
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.