Great Aunt Sade'S Lemon Sponge-Cake Pie - cooking recipe

Ingredients

1 unbaked 9-inch pie shell
3 Tbsp. melted butter
2 eggs, separated
pinch of salt
1 c. milk
1 c. sugar
2 Tbsp. flour
zest and juice from 1 lemon

Preparation

In a medium bowl, blend sugar and flour very well. Add melted butter and both egg yolks and make paste.
Add salt, lemon zest, lemon juice (grate off zest, then squeeze out juice) and milk, blending well. Beat egg whites stiff and add last.
Pour in a 9-inch unbaked pie shell and bake at 425\u00b0 for 20 minutes. Reduce heat to 375\u00b0 and continue baking for 10 to 20 minutes.
Pie will fall as it cools.
Serve room temperature if possible, otherwise, refrigerate.