7 ounces granulated sugar
1 TBS butter
3 TBS plain flour
1/8 tsp salt
the finely grated zest and juice of two unwaxed lemons
2 large free range eggs, separated
375ml of milk (1 1/2 cups)
1 unbaked 9 inch pie shell
Whipped Cream for serving
Preheat the oven to 160*C/325*F/ gas mark 3. Roll out your pastry, fit it into a 9 inch pie dish, trim and flute. Set aside.
Measure the sugar, flour, salt and lemon zest into a bowl. Rub in the butter until all are completely rubbed together and the mixture resembles sand. Beat in the two egg yolks and the lemon juice. Whisk in the milk. Beat the egg whites until stiff. Fold these carefully into the mixture. Pour this into the pie dish. Carefully move the pie dish to the heated oven.
Bake for 40 to 50 minutes until lightly browned, set with just a little jiggle in the centre and a knife inserted close to the centre comes out clean. Allow to cool completely before serving.
Cut into slices to serve and top each serving with a dollop of whipped cream if desired.