Lemon Sponge Pie
1. Separate egg yolks from whites; place whites in medium bowl and set aside. In a large bowl beat butter until fluffy. Beat in sugar until combined. Beat in egg yolks, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and will appear curdled).
3. Cool on a wire rack. Once the pie is cool put it in the refridgerator and chill at least two
hours or even over night before serving.