4 eggs – separated

1 cup sugar

Juice and grate rind of one lemon

Method –

Place egg yolks, 1/2 cup of sugar, juice and rind in top of double boiler and stir constantly over heat until slightly thickened. Remove from heat. Beat egg whites until very foamy, then gradually beat in 1/2 cup sugar until very stiff. Fold in the yolk and lemon mixture until blended. Pour into a 9″ pie shell and bake in 400* oven  until tinged with brown. About 5-8 minutes.

Ethel Erikson