Lemon Cake Pie
| Yield: | 1 Servings |
| Categories: |
| 1 | c | Sugar |
| 1/4 | c | Flour |
| 1/4 | c | Butter or margerine, melted |
| 1/8 | ts | Salt |
| 2 | Eggs, separated ( I whipped the whites first of all) | |
| 1 | Lemon, juice and grated peel (I used 1/3 cup real-lemon) | |
| 1 | c | Milk (I used 1 percent) |
| 1 | Unbaked (9") pie shell (I used the Pillsbury unfold kind) |
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