LEMON SPONGE CUPS

2 tablespoons butter or margarine, softened
1 cup sugar
4 tablespoons enriched all-purpose flour
1/4 teaspoon salt
5 tablespoons lemon juice
Grated rind of 1 lemon
3 egg yolks, well-beaten
1 1/2 cups milk
3 egg whites, stiffly-beaten

Cream butter, add sugar, flour, salt, lemon juice and lemon rind. Add the well-beaten egg yolks which have been mixed with the milk.

Lastly, add the stiffly-beaten egg whites. Pour into greased 8-ounce custard cups.*

Set cups in a pan of water and bake at 350 degree F for 45 minutes. When done, each cup will contain lemon custard at bottom of cup and sponge cake on top. Cool. Unmold. It makes its own sauce.

*May be baked in a 2-quart baking dish.

Serves 4-5
From: Recipelink.com
Source: Recipe booklet: Recipes, Care, and Use - Westinghouse Electric Ranges, Westinghouse Electric Corporation, 1949