LEMON SPONGE

By á-56845

Ingredients

• Recipe By : Loraine Meyer Osgood
• Serving Size : 1 Preparation Time :0:00
• Categories : Desserts
• Amount Measure Ingredient -- Preparation Method
• 1/3 cup sifted flour
• 1 cup sugar
• 1/8 teaspoon salt
• 3 tablespoons butter
• 3 egg yolks -- beaten thick
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon rind
• 1 cup milk
• 3 egg whites -- beaten stiff

Preparation

Step 1

Sift together dry ingredients. Cream in butter, add egg yolks, lemon juice, lemon rind, and milk. Fold in egg whites. Pour into buttered baking dish set in hot water. Bake 350 oven for 50 minutes.

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NOTES : I use a casserole dish set in a 9 x 13 cake pan.