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    Amish Lemon Sponge Pie

    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    2 tablespoons butter
    1 cup granulated sugar
    3 eggs, separated
    4 tablespoons flour
    1/2 teaspoon salt
    Juice and rind (grated) of 1 lemon
    1 1/2 cups hot milk


    Cream butter; add sugar and egg yolks.
    Beat until light.
    Stir in flour and salt.
    Add lemon and hot milk.
    Fold in beaten egg whites.
    Bake in 9-inch unbaked crust at 400 for 10 minutes; set at 350 for 15 or 20 minutes more.




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