6oz castor sugar, 4oz butter, 4 eggs separated, rind and juice of 1 lemon, sponge fingers.
Method: Cream sugar and butter until very fluffy and white. Add egg yolks, juice and rind of lemon (grated). Beat egg whites separately until very fluffy (well beaten). Mix gently, fold into other mixture. Layer of fingers on bottom of dish, cover with some mixture, another layer of sponge fingers and remainder of mixture. Leave overnight.
Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.92.
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