MAMMY'S LEMON SPONGE PIE

MAKES ONE 9-INCH PIE

When I was growing up, pies were the special attraction at a Sunday family dinner gathering. My grandmother (Mammy) made them every week. When she was no longer able to bake, my mother made them, though not quite as often. Now I make them, usually for special occasions. This is one of my favorites. For a lighter version without the crust, see Lemon Sponge Pudding.

INGREDIENTS

1/2 cup sugar

3 tablespoons all-purpose flour

2 lemons, juiced and rind grated

2 large egg yolks, lightly beaten

1 tablespoon butter, melted

1/4 teaspoon salt

1 cup milk

2 large egg whites

1 8 or 9-inch unbaked pie crust

Preheat oven to 400° F. Mix together the sugar and flour. Add the lemon juice and rind, egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pie crust. Bake for 10 minutes, then reduce oven temperature to 350° and bake for another 30 minutes or until pie springs back to a light touch. Cool on rack.

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