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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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LEMON SPONGE PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wager Estate in Laredo, Texas in 1988. Ingredients:
juice and rind of 1 lemon |
3 tablespoons flour |
2 tablespoons butter |
1/2 teaspoon salt |
1 cup granulated sugar |
3 eggs separated |
1-1/2 cups hot milk |
1 unbaked pie shell |
Directions:
1. Cream butter and sugar then add egg yolks and beat well.
2. Add flour, salt, lemon juice and grated rind then fold in stiffly beaten egg whites.
3. Pour into unbaked pie shell and bake at 325 for 45 minutes.
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