I was worried I lost Nana’s recipe, but guess what? It tastes even more amazing than I remember!

Preheat your oven to 350°F (175°C).

Separate the egg whites and yolks into two large bowls.

In the bowl with the egg yolks, add the sugar, flour, and melted butter. Mix until smooth.

Gradually stir in the milk, lemon juice, lemon zest, and vanilla extract.

In the bowl with the egg whites, beat until stiff peaks form.

Gently fold the beaten egg whites into the lemon mixture until just combined.

Pour the mixture into the unbaked pie crust.

Bake for 45-50 minutes or until the top is golden and the filling is set.

Allow the pie to cool completely before serving.

For a slightly different flavor, you can substitute lime juice and zest for the lemon. If you prefer a gluten-free option, use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend. To add a touch of elegance, top the pie with thin lemon slices or a sprinkle of powdered sugar before serving. And remember, if you’re feeling adventurous, a pinch of nutmeg or cinnamon in the batter can give this pie a warm twist.