Pastry for 1 (8") pie crust
Grated rind & juice of 1 lemon
1 c. sugar
1 tbsp. butter
3 eggs, separated
3 tbsp. flour, measured after sifting
1 c. milk

Line a pie tin with the pastry, building the edges up high. Combine the lemon rind and sugar, cream the butter into the sugar. Beat the three egg yolks lightly and add them to the sugar mixture. Add the flour, lemon juice and milk, mixing in thoroughly. Beat the egg whites stiff and fold the mixture into the whites.

INTO THE CRUST: Spoon into the pie crust. In oven preheated to 450 degrees, bake it for 10 minutes, then lower the heat to 350 degrees, leaving the oven door open for two or three minutes to lower the heat and bake the pie for another 35 minutes.