aunt jessie's lemon sponge cups

aunt jessie's lemon sponge cups

tangy, refreshing lemon custard with a light cake top

2 tablespoons butter, softened

1 cup sugar

4 tablespoons flour

dash salt

5 tablespoons lemon juice

grated rind of one lemon

3 eggs, separated

1 1/2 cups milk

cream butter. add the sugar, flour, salt, lemon juice and rind. blend well. beat egg yolks with some of the milk. add the egg mixture and the rest of the milk to the lemon mixture. beat egg whites until stiff. fold into the lemon mixture. pour into 8 custard cups. set the cups in 9 x 13 pan with 1-2 inches of water. bake at 350* for 40-45 minutes, or until golden brown on top. serve warm or chilled.

the other night we had fun celebrating my mom's birthday. i surprised her by fixing this favorite dessert. i guess you could call it an heirloom recipe. aunt jessie was married to my grandmother's brother jim henry or uncle jimmy, making her my mom's aunt and my great aunt. mom remembers her as a real southern lady. she can still hear her say in her southern drawl, "why, ahh declarah". she was a wonderful cook and this recipes is always attributed to her.

happy birthday, mom! your example of faith and love through out your life has been such a blessing to all you meet, especially to me. love you.

everyday gifts: celebrating mom's birthday, such a blessing in our lives!