Mrs. Natha Adkins Parkers Lemon Cloud Pie

• Pastry for a 9-inch single-crust pie (store-bought or see basic Butter Pie Crust)
• 1 cup sugar
• 2 tablespoons flour
• 1 1/2 cups milk
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon grated lemon rind or zest
• 2 egg yolks, beaten well
• 2 egg whites

1. Heat the oven to 450 degrees F. Line a 9-inch pie pan with crust and then crimp the edges decoratively.
2. Refrigerate it until needed.
3. In a medium bowl, combine the sugar and flour and use a fork or a whisk to stir them together well.
4. Add the milk, lemon juice, butter, and lemon rind.
5. Stir to mix everything together.
6. Add the egg yolks and stir well.
7. In another medium bowl, beat the egg whites until they swell up into thick, puffy white clouds, which hold their shape in soft peaks.
8. Using a spatula or a large wooden spoon, fold the egg whites gently into the lemon filling, scooping and lifting to combine the two mixtures evenly.
9. Pour the filling into the piecrust.
10. Place the pie on the bottom rack of the oven, and bake for 10 minutes.
11. Reduce the heat to 350 degrees F, and bake until the filling is fairly firm, dry, and puffed up, 20 to 25 minutes more.
12. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

pastry, sugar, flour, milk, freshly squeezed lemon juice, butter, lemon rind, egg yolks, egg whites

Taken from www.cookstr.com/recipes/mrs-natha-adkins-parkerrsquos-lemon-cloud-pie (may not work)