Recipe - Lemon Sponge Cups

2 tablespoon Butter or margarine
Three fourths cup Sugar
4 tablespoon Allpurpose flour
One fourth teaspoon Salt
5 tablespoon Lemon juice
1 tablespoon Grated lemon rind
3 Eggs; separated
1 One half 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,
http://www.erols.com/hosey.