This is a delicious old recipe I got years ago from my husband Jim's mom. It's a nice, light lemon pie, different from the usual lemon meringue variety.

3 eggs, separated

2 Tbsp. margarine, softened

1 lemon (juice and rind)

1 cup milk

1 cup sugar

1/4 c. flour

1/8 tsp. salt

1- 9" unbaked pie shell

Beat egg whites until stiff - set aside. In large bowl, beat yolks slowly. Beat in margarine, rind, juice and milk. Add sugar, flour and salt. FOLD into egg whites carefully. Pour into shell. Bake (350 degrees F) on bottom shelf of oven until puffy and golden brown, about 35 minutes.

RETURN TO "RECIPES" PAGE

RETURN TO INDEX