Lemon Sponge

2 tablespoons butter, softened
1 cup granulated sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
5 tablespoons lemon juice
Rind of 1 lemon, grated
3 eggs, separated
1 1/2 cups milk

Preheat oven to 325 degrees F.

Cream butter. Add next 5 ingredients. Beat egg yolks. Stir in milk and add to lemon mixture. Fold in stiffly-beaten egg whites. Turn into a 2-quart baking dish set in pan of water. Bake for 45 minutes or until inserted knife comes out clean. Refrigerate before serving.

Yields 8 servings.