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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Ready In:
55mins
Ingredients:
8
Serves:
4
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ingredients

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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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