3 large eggs, separated
1 cup sugar
2 T. butter, softened
4 tsp. flour
5 T. lemon juice
1 T. grated lemon peel
1-1/2 cups hot milk
1/4 tsp. salt
1 unbaked 9-inch pastry shell
Let egg whites warm to room temperature.
In a large bowl, beat sugar, butter and yolks on medium speed until light and fluffy. Add flour. Stir in lemon juice and peel. Gradually add hot milk.
Beat egg whites and salt to form stiff peaks.
With a wire whisk, fold meringue into the egg yolk mixture. Pour into the unbaked pie shell.
Bake at 400 degrees for 10 minutes, then 325 degrees for 45 minutes, until inserted knife comes out clean.
Cool on wire rack for 30 minutes. Refrigerate.