3 tbsp. butter
1 1/4 c. sugar (scant)
4 eggs, separated
3 tbsp. flour
Dash of salt
1 1/4 c. milk
Grated lemon peel (from 2 lemons)
1/3 c. lemon juice
1 unbaked 9-inch pie shell

In large bowl cream butter, sugar; beat in egg yolk. Add flour, salt, milk, lemon peel and lemon juice. Beat until fluffy. Add milk after fluffy.

In small bowl beat egg whites until stiff but not dry. Fold into creamed mixture. Pour in shell. Bake at 375 degrees for 15 minutes, then reduce heat to 350 degrees. Bake for 45 minutes (test like a custard).