1/2 cup butter
1 cup sugar
2 eggs
2 egg yolks
6 tbsp. lemon juice
2 tsp. grated lemon rind
2 egg whites
1/8 tsp. salt
1/4 cup sugar

Cream butter and sugar until light and fluffy. Add 2 eggs plus 2 additional egg yolks, one at a time, beating well after each addition. Blend in lemon juice and rind. Cook in a double boiler over hot water or heat until boiling in a microwave, stirring often until the mixture has thickened enough to coat the back of a wooden spoon.

Cool slightly, and pour into a cooled pre-baked 8-inch pie shell. Add salt to the egg whites and beat until thick and frothy in a clean and dry bowl. Beat in sugar, a tablespoon at a time, continuing to beat until the mixture will hold soft peaks when the beaters are lifted.

Spread the beaten whites over the filling, sealing completely over to the edges of the crust.

Bake in a preheated 325°F oven for 12-15 minutes, or until the top is nicely browned, with white still remaining under the peaks.

Submitted by: Belle