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Lemon Sponge

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      Title: LEMON SPONGE
 Categories: Penndutch, Pies
      Yield: 1 Servings
 
      2 ea Egg, separated
      1 c  Sugar
      1 c  Milk
      3 tb Flour
      1 ea Lemon, juice of
      1 ea Lemon, rind of
      1 tb Butter, melted
      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.
 
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