Lemon Sponge
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.
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DIRECTIONS
- Preheat oven to 350°F.
- Beat egg whites to stiff peaks.
- Mix sugar and flour together; add lemon juice, rind, salt, butter, and yolks.
- Stir in milk and mix well.
- Fold egg whites into mixture.
- Pour into custard cups; set cups in a pan with hot water and bake for about 40 minutes.
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