1 c. sugar
3 lg. eggs, separated
Pinch of salt
3 tbsp. flour
1/4 c. fresh lemon juice
1 tsp. grated lemon rind
1 c. milk
1 (9-inch) pie crust (partly cooked - 10 minutes)

Beat egg whites until stiff; set aside. Cream sugar, egg yolks, and salt together; gradually add flour. Add lemon juice and grated lemon rind. Gradually stir in milk; fold in egg whites and pour into pie crust. Bake at 350 degrees for 40 minutes.

Since oven temperatures often vary, do not let pie get too brown. Remove from oven and set on rack to cool. During cooking, the pie will separate with a sponge cake on top and lemon filling underneath.