Lemon sponge cups

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter or margarine
¾ cup Sugar
4 tablespoons All-purpose flour
¼ teaspoon Salt
5 tablespoons Lemon juice
1 tablespoon Grated lemon rind
3 \N Eggs; separated
1½ cup Milk

Cream butter. Add sugar, flour, salt, lemon juice & rind. Add well beaten egg yolks which have been mixed with the milk. Fold in stiffly beaten egg whites. Pour into greased custard cups. Set cups in a pan of hot water & bake at 350 for 45 minutes. Cool & unmold. May be garnished with whipped cream. Serves 6.

MRS T.J. (MARTHA JEAN) BRANTLEY From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

Similar recipes