DESSERT
LEMON SPONGE PIE
When a reader from Ohio asked for help replicating a creamy lemon custard pie with a cake-like top layer that her mother had made, more than 50 readers responded. James R. Scull of Fort Lauderdale copied it ''from my mother's hand-written recipe book. It is dated October 1917, which is the month she and my father were married. . . . This was, back in my salad days, a favorite dessert in our home.'' Pettrina Jones of Hallandale Beach unearthed ``a very old recipe given to me over 50 years ago by a then very old lady.''
• 1 (9-inch) unbaked pie crust with high fluted edge
• 3 eggs, separated
• 1 cup sugar, divided
• 3 tablespoons all-purpose flour
• Juice and zest of 1 lemon (about 1 tablespoon zest, 1/3 cup juice)
• 1 ½ cups milk
• 3 tablespoons butter or margarine, melted
Heat oven to 400 degrees. Keep pie crust chilled while preparing filling. Beat egg whites in a large bowl until foamy. Add 2 tablespoons of the sugar slowly, beating until meringue forms soft peaks. Set aside.
Beat egg yolks until foamy. Gradually add rest of sugar, then flour. Beat in lemon juice and zest, milk and butter. Fold in the egg whites. Pour into pie shell and bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 40 to 50 minutes, until a knife inserted in the center comes out clean. Serve hot or cold. Makes 8 servings.
Per serving: 283 calories (40 percent from fat), 12.9 g fat (4.9 g saturated, 4.4 g monounsaturated), 95.3 mg cholesterol, 4.9 g protein, 37.8 g carbohydrates, 0.3 g fiber, 177.6 mg sodium.
