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Lemon
Sponge Pie
| 1 tablespoon butter
1 cup sugar 1 tablespoon flour 3 tablespoons fresh lemon juice 1 teaspoon grated lemon peel 2 eggs, separated 1 cup milk Pastry Cream butter, then gradually add sugar,
salt, flour, fresh lemon juice and peel. Pour in beaten egg yolks and milk,
stirring thoroughly. Beat egg whites until stiff; fold into other mixture.
Pour into pastry shell which has been partially baked (8 minutes at 425°
F.). Return to oven and bake at 350° F., for about 40 minutes or until
light brown.
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