Combine sugr, flour, butter or margerine, salt, and egg yolks in mixer bowl. Beat until smooth. Beat in lemon juice and peel. Add milk, beating slowly. In another mixer bowl, beat egg whites stiff, but not dry. Fold egg whites into lemon mixture. Bake pie shell at 350 degrees for 5 minutes. Pour in filling. Bake 40 minutes, or until filling is firm. When cut, there will be a delicate cake on top of the pie mixture.

Personal notes: 1. The first thing I did was beat the egg whites and set aside. 2. Then I did the pie shell and baked it for 5 minutes, then set it aside. 3. Then I did everything else. But since I didn't have a fresh lemon, I substituted 1/3 cup real-lemon juice. Kenny said it needed more lemon, so I'll add 1/2 tsp lemon extract next time. I usually don't have fresh lemons on hand. 4. I used the Pillsbury unfold pie crust. This is better than my home-made pie crust which resembles something that is produced by Goodyear or Michelin. 5. I was able to remove it from the oven at about 30 minutes. I checked the center with a knife, and it came out clean.

I served this with a generous helping of Cool Whip, but whipped cream, the real stuff, would be better. And there are no more leftover pieces of pie. I just polished off the very last one. This is a perk that comes with being the last one to go to bed at night...you get to eat the good stuff left in the fridge.