Mammy's Lemon Sponge Pie

Makes one 9-inch pie

When I was growing up in Pennsylvania Dutch country, pies were the special attraction at a Sunday family dinner. My grandmother made them every week. When she was no longer able to bake, my mother made them, though not quite as often. Now I make pies, but usually just for holidays or special occasions. Lemon sponge pie is one of my favorites. For a version without the crust, see the Lemon Sponge Pudding in the similar and related recipes. It is a delicious way for me to enjoy my favorite pie more often. Either recipe is a quick, easy and special dessert or sweet treat.

Ingredients

• 1/2 cup granulated 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
• One 9-inch unbaked pie crust, store-bought or homemade (see the similar and related recipes)

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. Place on cooling rack and cool completely before serving. Leftover pie needs to be refrigerated.