This is a popular PA Dutch pie, and this recipe as good as any I've tasted at the Amish Markets. Hope you enjoy it. I've even made it with a no-roll pie crust in a 9X13 pan, and was similar to a lemon bar.

LEMON SPONGE PIE
Source: Unknown
Servings: 8

1/4 cup butter or margarine, melted
1 cup sugar
3 tablespoons flour
3 eggs, separated
1 lemon
1 1/2 cups milk
1 (9-inch) pie crust, unbaked

Grate lemon rind and squeeze the juice from the lemon. Set aside.

Separate egg yolks from whites. Slightly beat yolks. Beat egg whites until stiff.

Blend butter with sugar and flour. Add egg yolks, lemon juice, rind and milk. Fold in egg whites and pour into pie shell.

Bake in preheated oven at 450F for 8 minutes.

Reduce heat and bake at 325F for 25 minutes.