1 c. sugar
1/4 c. flour
3 tbsp. butter
2 eggs, separated
2 lemons, juiced
1 c. whole milk
1 pie shell (unbaked)

Combine sugar, flour, butter and egg yolks, beating until smooth. Beat in lemon juice. Add milk slowly while stirring so it doesn't curdle. Beat egg whites until stiff and fold into lemon mixture.

Bake pie shell briefly (5 minutes), then pour in filling.

Bake 30 to 45 minutes at 350°F until filling is firm.