Lemon Sponge

Yield: 8 servings

Ingredients

• 2 tablespoons butter, softened
• 1 cup granulated sugar
• 4 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 5 tablespoons lemon juice
• Rind of 1 lemon, grated
• 3 eggs, separated
• 1 1/2 cups milk

Instructions

1. Heat oven to 325 degrees F.
2. Cream butter. Add next 5 ingredients.
3. Beat egg yolks. Stir in milk and add to lemon mixture. Fold in stiffly-beaten egg whites.
4. Turn into a 2 quart baking dish set in pan of water.
5. Bake for 45 minutes or until inserted knife comes out clean.
6. Refrigerate before serving.