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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Lemon sponge is also good baked in a pie shell. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup sugar |
3 tablespoons flour |
3 tablespoons lemon juice (fresh is best) |
3 teaspoons lemon rind, grated |
2 eggs, separated |
1 tablespoon butter, melted |
1/4 teaspoon salt |
1 cup milk |
Directions:
1. Preheat oven to 350°F.
2. Beat egg whites to stiff peaks.
3. Mix sugar and flour together; add lemon juice, rind, salt, butter, and yolks.
4. Stir in milk and mix well.
5. Fold egg whites into mixture.
6. Pour into custard cups; set cups in a pan with hot water and bake for about 40 minutes.
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