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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.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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