Grandma's Lemon Sponge Pie

Great fresh flavor. Perfect for summer. A way to make the recipe a little leaner would be substitute the sugar for 1 1/2 times the amount with Splenda.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  unbaked 9-inch deep  pie shell
• 1  cup sugar
• 3  tablespoons butter
• 1 1⁄2 lemons
• 2  eggs, divided
• 1  cup milk
• 1⁄2 teaspoon salt
• 2 -3  tablespoons flour

Directions

1. Cream together the sugar and butter. Mix in a separate bowl with a whisk, the zest of 1 lemon, juice of 1 1/2 lemons, 2 egg yolks, milk, salt and flour. Add lemon mixture to sugar and butter. Mix thoroughly. In a separate bowl whip the egg whites until soft peaks form. Fold the egg whites into the lemon/sugar mixture. Pour into unbaked pie shell.
2. Bake at 425F for 15 minutes, then reduce to 350F for 30 minutes or until pie tests done.