1 cup sugar
3 tablespoons all-purpose flour
Grated rind and juice of 1 lemon
2 eggs, separated
1 tablespoon butter, melted
Pinch salt
1 cup milk
One 9-inch unbaked pie shell

Cook's notes: The pie sometimes starts to get very brown on top of filling after first 10 minutes of baking. Tent the pie loosely with aluminum foil (foil wasn't touching the surface of the filling).

1. Preheat oven to 425 degrees.
2. Mix sugar and flour in large bowl. Stir in lemon juice and grated rind. Slightly beat egg yolks. Add egg yolks, butter and salt; stir to combine. Stir in milk and mix well.
3. In separate clean bowl, beat egg whites until stiff and glossy. Gently fold into sugar mixture (DO NOT OVERMIX). Pour into pie shell. Bake 10 minutes in middle of oven. Lower heat to 350 degrees. Bake about 30-40 additional minutes. Watch closely to prevent burning.

Nutritional information (per serving): Calories 362 (40 percent from fat), protein 4.8 g, carbohydrates 49.7 g, fat 16.4 g (saturated 4 g), cholesterol 54 mg, sodium 307 mg, fiber 0.7 g