1 c. sugar
3 tbsp. flour
3 egg yolks
1 c. buttermilk
1 tsp. grated lemon rind
1/4 c. lemon juice
3 egg whites
1 (8 inch) unbaked pie shell

Combine sugar and flour in mixing bowl. Beat egg yolks until thick and lemony colored and blend into flour mixture. Add buttermilk, rind and juice. Beat egg whites until stiff but not dry, gently fold into lemon mixture. Pour into unbaked pie shell and bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20 to 25 minutes more. Cool. (Cut with wet knife).