Lemon Sponge Pie

• 1/2 (11 oz.) pkg. pie crust mix
• 4 eggs, separated
• 2/3 c. sugar
• 2 Tbsp. all-purpose flour
• 1 Tbsp. grated lemon rind
• 1/3 c. lemon juice
• 2/3 c. milk
• 2 Tbsp. butter or margarine, melted

1. Prepare pie crust mix for a 9-inch pastry shell with a high, fluted edge.
2. Chill.
3. Preheat oven to 350u0b0.
4. Beat egg whites in a large bowl until foamy.
5. Add 2 tablespoons of the sugar slowly, beating until meringue forms soft peaks.
6. Beat egg yolks and the remaining sugar in a medium sized bowl until thick and light. Beat in flour, lemon rind, lemon juice, milk and butter until smooth.
7. Fold into meringue until no streaks of white remain. Pour into pastry shell.
8. Bake in preheated oven at 350u0b0 for 35 minutes or until top is golden brown.
9. Do not overbake.

pie crust, eggs, sugar, flour, lemon rind, lemon juice, milk, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175950 (may not work)