1/2 (11 oz.) pkg. pie crust mix
4 eggs, separated
2/3 c. sugar
2 tbsp. all-purpose flour
1 tbsp. grated lemon rind
1/3 c. lemon juice
2/3 c. milk
2 tbsp. butter, melted

Prepare pie crust mix following label directions for a 9 inch pastry shell with a high fluted edge; chill. Preheat oven to moderate 350 degrees. Beat egg yolks and the remaining sugar in a medium size bowl until thick and light. Beat in flour, lemon rind and juice, milk and butter until smooth. Fold into meringue until no streaks of white remain. Pour into pastry shell. Bake in preheated moderate oven at 350 degrees for 35 minutes or until top is golden brown. Do not over bake. Cool on wire rack. Serve warm or chilled. Garnish with whipped cream and lemon slices, if you wish. Refrigerate leftovers.