1 (9 or 10") deep dish pie crust
3 tbsp. butter
1 c. sugar
3 eggs, separated
1 tsp. grated lemon rind
1/4 c. fresh lemon juice
1/4 c. flour
1 1/2 c. milk

Prepare the pie crust. Roll out and fit into the pie pan, flute the edges. Bake in hot oven (425 degrees) for 5 minutes, or until the pastry is set but not browned. Remove the crust from the oven and allow it to cool on a wire rack while you are preparing the filling. Lower the heat in the oven to 325 degrees.

Cream the butter with the sugar. Carefully beat in the egg yolks, lemon rind, lemon juice, flour and milk.

Beat egg whites until they form soft peaks. Fold into the lemon mixture. Pour this all into the partly baked pie shell and bake at 325 degrees for 55 minutes, or until the top is firm and golden. Serve warm.