Lemon Sponge Cake Pie
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"Recipe history: In 1920, my aunt, the late Mrs. Albert Walton, was a patient at a tuberculosis sanitarium in Albuquerque, N.M. This pie was served to the patients there, and my aunt was so impressed with this dessert that she sent the recipe to my mother, the late Mrs. Vernon Walton. The pie has continued to be a family favorite through the years."
1 cup sugar
3 tablespoons flour
1-1/3 cups milk, divided
3 eggs, separated
Grated rind and juice of 1 lemon
1 tablespoon butter, melted
1 cup half-and-half
1 unbaked pie crust for 9-inch pie
In mixing bowl, put the sugar and flour; add 1/3 cup milk and mix to a paste. Add egg yolks, lemon rind and juice, and melted butter; mix well.
Add half-and-half and the remaining 1 cup of milk. Beat egg whites until stiff; gently fold stiffly beaten egg whites into lemon mixture.
Pour into unbaked 9-inch pie shell. Bake at 350 degrees for about 50 minutes, until pie is golden brown and the custard is set.
Belle Walton Hinkhouse