A golden brown cake like layer tops this pie and a delicate lemon custard remains on the bottom.

1 unbaked 9 inch pie shell
2 eggs, separated
1 c. sugar
3 tbsp. all-purpose flour
2 tbsp. (1/4 stick) butter, melted
Grated rind and juice of 1 lemon
1/4 tsp. salt
1 c. milk

Preheat oven to 425 degrees. Set out pie shell. Beat the egg yolks until smooth; beat the whites until stiff. In a large mixer bowl, combine sugar, flour, melted butter, egg yolks, and grated rind. Then add lemon juice, salt and milk; blend. Fold in the egg whites, then pour into shell. Bake for 10 minutes, then reduce oven to 350 degrees and bake for 20 minutes longer. Let cool completely before cutting and serving. Serves 6.