LEMON SPONGE PIE

By gaster16

Ingredients

• 1 9" pie crust
• 2 egg yolks
• 1 cup sugar
• 1/4 cup lemon juice
• 2 tablespoons all purpose flour
• 1 tablespoon margarine or butter melted
• 1/8 teaspoon salt
• 1 cup milk
• 2 egg whites
• Whipped cream
• Lemon slices, halved

Preparation

Step 1

Bake 9" pie crust in 450 degrees oven for 5 minutes with foil inserted in center to keep crust from burning. Remove foil from center of pie pan and bake an additional 5 minutes. Remove pastry from oven. Lower oven temperature to 350 degrees. Bet egg yolks slightly with fork. Stir in lemon juice, sugar, flour, margarine and salt. Gradually stir milk into the yolk mixture until all ingredients are well mixed.

In small bowl beat egg whites with mixer on high speed until stiff peaks form. Fold beaten whites into egg yolk mixture. Place partially baked pastry on oven rack. Pour filling into pastry. Bake in 350 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Cool completely on wire rack. Before serving dollop pie with whipped cream.