Lemon Sponge Pie
|Flour||1 Cup (16 tbs) (as required)|
|Cooking oil||3⁄8 Cup (6 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Lemon||1 , juiced, rind grated|
|Milk||1 Cup (16 tbs)|
Sift 1 cup flour and salt together; add oil, cutting in with fork or pastry blender.
Add enough ice water to hold ingredients together.
Knead lightly; roll out on lightly floured board.
Place in pie pan; flute edge of pastry.
Beat sugar, butter and egg yolks together; add 3 tablespoons flour, lemon rind and juice.
Beat egg whites until stiff peaks form; fold into lemon mixture.
Pour into pie shell; place in oven.
Bake at 400 degrees for 15 minutes.
Reduce oven temperature to 350 degrees; bake for 30 minutes longer.