Lemon Sponge
Source: Pennsylvania Dutch Cook Book, Fine Old Recipes, Culinary Arts Press, 1936

1 cup sugar
3 tbsp flour
1 lemon, juice and grated rind (yellow part only)
2 eggs, separated
1 tbsp butter, melted
1 pinch salt
1 cup milk

Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well.

Beat the whites until stiff and fold into the first mixture.

Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell.