9 inch pie shell
2 tbsp. grated lemon rind
3 tbsp. lemon juice
2 unbeaten egg yolks
1/4 c. sifted flour
1 c. milk
2 egg whites
1/4 tsp. salt
2 tbsp. vegetable shortening
1 c. sugar

Cream shortening with sugar. Add lemon rind, lemon juice, egg yolks, 1/4 cup flour and milk. Beat until well blended. Beat egg whites until stiff and add salt. Fold egg whites into lemon mixture. Pour into pie shell and bake at 350 degrees for 35 to 40 minutes.

Filling will separate to form a cakelike layer on top with a lemon custard layer below. Delicious.