Lemon Sponge Pie

1 ea Lemon, juice & rind 1 c Sugar
3 T Flour 3 ea Eggs, separated
2 T Butter 1 1/2 c Hot milk
1/2 t Salt 1 ea 9″ pie shell

Cream butter and sugar. Add egg yolks and beat well. Add flour, salt,
lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour
into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs.
John P. Elberti

Yields
8 servings