Recipe: Adapted from Bunny's Warm Oven (5/21/2008) who adapted it from Betty Crocker Baking Classics (appears to be out of print)
One 9" unbaked pie crust
3 large eggs, separated
2 T grated lemon peel (I used a microplane to zest the lemons)
2/3 cup Meyer lemon juice (Recipe calls for regular lemon juice, but I used Meyer Lemons)
1 cup milk (I used whole milk)
1 1/2 cups sugar (According to Bunny's Warm Oven, the original recipe calls for 1 1/4 cup sugar...so you should decide based on how tart you want your pie. I used 1 1/2 cups in mine)
1/3 cup flour
1/4 tsp salt
Preheat oven to 350 degrees.
Prepare pastry and line pie pan with crust. Leave unbaked.
Beat egg whites in a large mixer bowl until stiff peaks form, reserve.
Beat egg yolks; beat in lemon peel, lemon juice and milk. Add sugar, flour and salt; beat until smooth. Fold lemon mixture into egg whites. Pour into pastry-lined pie plate. Bake until golden brown, 45 to 50 minutes. (A layer of lemon will settle to the bottom and a soft meringue-like topping to float to the top.) Serve with sweetened whipped cream if desired. (I served it plain and that was fine).
My notes: I found the lemon mixture was very very liquid, and that made folding the egg whites into the mixture difficult. I mixed the lemon mixture by hand with a whisk...perhaps I should have whisked it on the KitchenAid to get the yolks into ribbons.
You may also be interested in this vintage recipe that adds butter to the batter.
The Food Librarian blog: http://foodlibrarian.blogspot.com/
Recipe & Photo on the Food Librarian blog (February 13, 2010): http://foodlibrarian.blogspot.com/2010/02/meyer-lemon-sponge-pie-or-lemon-cake.html