Lemon Sponge Pie

Mrs. T. Koike – Naalehu

• 1 T butter
• 1 T flour
• 1 tsp grated lemon
• 1 c milk
• 1 c sugar
• 3 T fresh lemon juice
• 2 eggs (separated)
• Pinch of salt

Make a 8″ pastry shell. Bake for 8 minutes at 425° F., set aside to cool. Cream butter. Mix sugar, salt, flour. Add fresh lemon juice and grated rind to butter and flour mixture. Pour in beaten egg yolks and milk very thoroughly. Beat egg whites until stiff, fold into other mixture. Pour into partly baked pie shell. Bake in moderate oven 350° F. for about 40 minutes or until light brown.