1 (9 inch) unbaked pie crust
Juice of 1 lemon or equivalent real lemon concentrate
1 c. sugar
1/2 tsp. salt
2 eggs, separated
2 heaping tbsp. flour
2 tbsp. butter
1 c. whole milk

Cream butter, sugar, flour and salt together. Add egg yolks and lemon juice Stir and mix well; then add milk. Beat egg whites until stiff. Fold into first mixture, gently but thoroughly. Pour into pie shell and bake for first ten minutes at 400 degrees. Reduce to 350 degrees. Bake until light brown and filling does not shake in the center when moved. Serve warm or cool with favorite topping.