3 extra lg. eggs, separated
1 c. sugar
1 lemon
1 baked 9" pie crust

Beat egg yolks well, then add 1/2 cup sugar, juice of the lemon and finely grated zest of the lemon. Cook in double boiler over simmering water, stirring constantly, until thick. Beat egg whites until stiff, then add 1/2 cup of sugar gradually, beating to make a meringue which holds peaks. Gently fold 1/2 of the meringue into the lemon mixture while hot, stirring until just combined evenly. Pour into pie crust. Top with rest of meringue. Bake at 325 degrees for about 12 minutes until meringue is golden brown.

This recipe was passed on to me from my Grandmother Knutson, whose maiden name was Scribner. I always had this instead of birthday cake when I was growing up.