Instructions: PASTRY: You need unbaked pastry for 9- or 10-inch pie plate AND a top round. For top round, measure inside of pie pan where filling will come to.

Make a pastry circle that size & place on cookie sheet, score & sprinkle with sugar & fresh lemon rind mixed together. Prick & bake at 375 until lightly brown & set aside to cool. FILLING: Mix sugar & flour. Add remaining ingredients & beat well. Pour into unbaked pie shell & bake at 375 about 40 minutes. When pie is cool, place pastry circle on top. (Secret of a good lemon pie is to use only the yellow part of the rind. Do not grate too deep or use green part of rind. Stays crisp & delicious for several days.)

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