Lemon Sponge Cake

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Roll out crust and line pie pan with crust.

3. 3

   Leave unbaked and chill in fridge while you prepare the filling.

4. 4

   Beat egg yolks; beat in lemon peel, lemon juice and milk.

5. 5

   Add sugar, flour and salt; beat until smooth.

6. 6

   In a separate large bowl, beat egg whites with an electric mixer until stiff peaks form.

7. 7

   Add 1/3 of the egg whites to the lemon mixture and beat them together thoroughly.

8. 8

   Fold the lightened lemon mixture into the remaining egg whites, stopping when there are no white streaks remaining.

9. 9

   Pour into pastry-lined pie plate.

10. 10

    Bake until golden brown, 45 to 50 minutes.

11. 11

    Serve with sweetened whipped cream if desired.

No additional tips available.