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1 c. sugar
1 Tbsp. butter, softened
3 Tbsp. all-purpose flour
1/8 tsp. salt
2 eggs, separated
3 1/2 c. milk
1/4 c. fresh lemon juice
peel of 1 lemon
1 unbaked 9-inch pie shell
whipped cream (optional)

Using a spoon, cream sugar and butter in a bowl until well
mixed. Add flour, salt, egg yolks and milk. Mix well. Add lemon
juice and peel. Mix well. Set aside.

In a small bowl, beat egg whites until stiff peaks form.
Gently fold into lemon mixture. Pour into pie shell. Bake at 325 degrees
for 1 hour or until slightly brown and a knife inserted in center
comes out clean. Cool. Garnish with whipped cream if desired.
Yield: 6 to 8 servings.

Important to beat egg whites separately.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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