1 1/2 c. sugar
3 egg yolks
1/4 tsp. salt
1 tbsp. butter, melted
2 tbsp. cornstarch
1 c. milk
Juice of 1 lemon
3 egg whites, stiffly beaten
Grated lemon rind
1 (10 inch) pie shell, unbaked

Combine sugar, egg yolks, salt, butter, cornstarch, milk and lemon juice; mix well. Fold in egg whites and lemon rind. Pour into pie shell.

Bake at 450°F for 10 minutes. Reduce oven temperature to 400°F.

Bake until custard has set; a thin knife inserted in center will come out clean (or about 20 minutes).

Serves 8.