Lemon Sponge Pie

Ingredients:
- 1 (9-inch) unbaked pie shell
- 6 Tbsp. margarine
- 1/8 tsp. salt
- 1 1/2 c. sugar
- 1/3 c. lemon juice (fresh or bottled)
- grated rind of 1 lemon or 1 tsp. dried peel
- 3 Tbsp. flour
- 3 extra large eggs, separated
- 1 1/2 c. milk (whole preferred)

Directions:
- Cream butter, sugar, salt and flour.
- Add egg yolks and lemon juice; beat until fluffy.
- Stir in milk.
- Fold in stiffly beaten egg whites with a wire whisk, gently, until well blended.