Lemon Sponge Tart

• 2 tablespoons butter
• 6 ounces sugar
• 3 eggs

Cream butter and blend with sugar and egg yolks until light and creamy. Sprinkle with flour; then mix in milk, lemon juice and rind. Whisk egg whites until stiff; fold into lemon mixture. Pour lemon mixture into unbaked pastry shell and bake in a slow oven (350°F-M3) for approximately 4