1912 Self-Frosting Lemon Pie

1912 Self-Frosting Lemon Pie
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1 cup sugar
1 tbs flour
Butter size of an egg
Yolks of 2 eggs
Juice and grated rind of 1 lemon
1½ cups milk
2 egg whites
Pie crust
Cream together one cup sugar, one tablespoonful flour, butter size of an egg. Then add beaten yolks of two eggs, juice and grated rind of one lemon, one and one-half cups milk. Stir in lightly the whites of two eggs beaten stiff and pour into a good-sized pie plate lined with pastry. Bake in a moderate oven to a beautiful brown. Mrs. E. E. Colburn.
Did we eat it? Yes
Would I make I again? Probably not

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