1 single pie crust
1 c. sugar
3 eggs, separated - save 3 egg whites
2 tsp. grated lemon peel and 1/3 c. lemon juice
3 tbsp. flour
1 tbsp. butter
1/8 tsp. salt
1 c. milk

Cream butter with sugar. Add egg yolks, flour and salt and lemon peel. Blend well. Add lemon juice - beat well - add milk and beat again.

Beat egg whites stiff and fold into the lemon mixture. Place your PREBAKED pie shell on oven rack - pour in filling. Bake at 325 degrees for approximately 30 minutes or until the top appears golden brown and set. (The custard filling will become firmer as it cools. Best served cold after a few hours in the refrigerator.