Grandma's Lemon Sponge Pie

After a relaxing week in Pennsylvania enjoying lots of Thanksgiving food (including five pies), I felt that I had to share the wealth with all of you. So here is my Grandmother's recipe for Lemon Sponge Pie-a regional specialty, that, according to my relatives, can only be found in Pennsylvania. My father's cousin always makes two of these for Thanksgiving. One for the table and one for my father, who adores lemon sponge. Depending on your love of lemons you can increase the zest and juice, as indicated below.

The recipe does not include pie crusts, but you can find good pie crust recipes all over the web, so I leave that part for you to figure out. Also, the filling can be baked without a crust (significantly lowering the dessert's calorie content) and makes a wonderful custard.

Lemon Sponge Pie

This recipe makes enough filling for two 8" pies, feel free to cut it in half if you just want one pie-or you can do like my cousin and give one away!

The juice and grated rind of 1 and 1/2 large lemons. If you want a more lemony pie, you can up this to 2 lemons.

6 eggs, separated.

2 cups granulated sugar

6 level tablespoons flour

3 cups milk

1 and 1/2 tbsp melted butter

Procedure:

1. Mix the grated rind into the granulated sugar, then mix in the flour.
2. Beat egg yolks into the sugar mixture and melted butter. Beat thoroughly and mix in milk little by little until well blended.
3. Beat egg whites to a peak and fold into the yolk mixture.
4. Pour custard into two partially baked pie crusts. Bake at 425 degrees Fahrenheit for 10 minutes, 400 degrees for 10 minutes and 375 degrees for 20 minutes until done. Let cool completely before serving.