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Lemon Sponge Tart
Appears in
Published 1965
Ingredients
2 tablespoons 6 ounces 3
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
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