1 unbaked 8-inch pie shell
1 tbsp. butter
1 c. sugar
2 tbsp. flour
3 egg yolks
1 lemon (grated rind and juice)
1 c. milk
3 egg whites, beaten stiff
Nutmeg

Cream butter and sugar. Blend in flour and egg yolks. Add juice and rind, stir in milk, fold in egg white. Pour into pie shell and sprinkle with nutmeg. Bake at 425 degrees for 10 minutes, then at 325 degrees for 20 minutes. If top browns too quickly, cover loosely with foil. Top will be like a sponge cake, the center a lemon custard and the bottom a flaky crust.