1/2 c. lemon juice
5 eggs
1 c. sugar
1 lemon rind

Heat grated rind and juice in double boiler. Beat yolks thick, add sugar and continue beating until sugar dissolves. Add to hot juice and cool until custard is thick. Beat egg white until very stiff but not dry. Fold slightly cooled custard with egg whites. Fill baked crust. Good with whipped cream on top.