2 tbsp. flour
1 tbsp. butter
Juice of 1 fresh lemon
2 eggs, separated
1 c. sugar
1 c. milk
Grated rind of lemon
1 (9 inch) unbaked pie shell

Cream butter and flour. Add egg yolks, sugar and lemon juice with rind. Beat well, add milk and fold in stiffly beaten egg whites. Pour into pie shell. Bake at 425 degrees for 15 minutes, then reduce to 350 degrees for 20 minutes more.