Lemon Sponge Pie

1. 1

   Make the pastry and line a 9-inch pie plate.

2. 2

   Combine the flour, cornstarch, salt and sugar.

3. 3

   Add the rind and lemon juice, milk and beaten egg yolks.

4. 4

   Mix the ingredients very well, then fold in 3 stiffly beaten egg whites.

5. 5

   Beat remaining egg white slightly and spread over the inside of the unbaked pastry crust. Pour filling into pie crust.

6. 6

   Bake at 425u00b0 for 15 minutes, then at 325u00b0 for 25 minutes.

No additional tips available.