LEMON SPONGE PIE

3 tbsp. soft butter

1 ¼ C white sugar

4 eggs, separated

3 tbsp. flour

Dash of salt

1 ¼ C milk

Grated rind of 2 lemons

1/3 C fresh lemon juice

1 unbaked pie shell

Cream the butter and sugar.  Beat in the yolks, flour, salt, milk, rind and juice.  Beat the egg whites until they are stiff.  Fold the whites into the milk mixture.  Pour into the pie shell.  Bake at 375°F for 15 minutes and then reduce the heat to 300°F for 45 minutes.