Lemon Pie

• 1 cup (225 ml) granulated sugar
• 3 tbsp (45 ml) flour
• 3 tbsp (45 ml) butter
• 2 eggs, separated
• 1 large lemon, all juice and yellow rind, grated fine
• 1/2 cup (125 ml) canned milk diluted with 1/2 cup (125 ml) water
• 1 unbaked 9-inch pastry shell

1. Preheat oven to 350 degrees (175 C.).
2. Cream sugar, flour and butter.
3. Stir in beaten egg yolks.
4. Add lemon juice and rind.
5. Add diluted canned milk, slowly.
6. Beat egg whites until stiff and fold into lemon mixture.
7. Pour into the unbaked pie shell and bake for 30 minutes or until firm.

sugar, flour, butter, eggs, lemon, milk, pastry shell

Taken from online-cookbook.com/goto/cook/rpage/001024 (may not work)