1 (8-inch) pie crust
1 or 2 lemons
2/3 c. sugar
2 eggs
2 tbsp. flour
2/3 c. milk
2 tbsp. butter, melted

Grate 2 tablespoons rind off lemons, squeeze 1/3 cup juice and pulp.

Preheat oven to 350 degrees. Line pie plate with crust. Beat egg whites until foamy. Add 2 tablespoons of the sugar slowly beating until meringue forms soft peaks. Beat egg yolks and remaining sugar until thick and light. Beat in flour, lemon rind, juice, milk, and butter until smooth.

Fold into meringue until no streaks of white remain. Pour into shell. Bake 40 minutes or until top is golden brown.