3/4 cup sugar

2 tbs butter, at room temperature

3 eggs, separated

3 1/2 tbs flour

1/2 tsp salt

juice and grated rind of 2 lemons (enough to yield 1/2 cup juice)

3/4 cup hot milk

9″ unbaked pie shell

cream sugar and butter together using an electric mixer.

add egg yolks and beat well.

add flour, salt, lemon juice and rind. blend thoroughly.

blend in hot milk.

fold in stiffly beaten egg whites. don’t stir them in. you want the whipped whites to kind of float on top of the mixture.

pour into an unbaked pie shell. bake at 375 degrees for 20 minutes. continue to bake at 350 degrees for 20-25 minutes, or until top is nicely browned.

8 servings