Easy Sponge Pie with Lemon

Materials:

1. 4 eggs, separated1 
2. Lemon zest from 2 lemons
3. 1 1/4 cups sugar
4. 1/4 cups milk1 
5. 3 tablespoons flour
6. Dash of salt
7. unbaked 9.5″ pie shell
8. 3 tablespoons butter, softened
9. 1/3 cup fresh lemon juice (about 2 lemons)

How to Make:

• Preheat oven to 375 degrees.

• In large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and lemon juice. In small bowl with clean beaters beat egg whites until stiff but not dry.

• Gently fold whites into the first mixture. Pour mixture into pie shell.

• Bake in 375 degree oven for 15 minutes; reduce heat to 300 degrees and bake for 45 minutes longer or until top is golden. A wooden pick inserted in center should come out clean. Cool lemon sponge pie on rack. Serve.

• Note: Pie can keep up to 2 days, covered and refrigerated. I actually prefer it cold rather than room temperature.

Serves 8