Lemon Sponge Tart

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 tablespoons butter
  • 6 ounces sugar
  • 3 eggs, separated
  • 2 tablespoons plain flour
  • ¾ pint milk
  • juice of 3 lemons
  • grated rind of 1 lemon
  • 1 unbaked pastry shell

Method

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 45 minutes.