Separate your eggs first. A trick that I use to when I want to speed up that time is running the eggs under hot water before attempting to separate them. You will be surprised at how much that helps when you don’t wait to wait after taking your eggs from refrigerator to warm at room temperature.
Beat the egg whites with the salt first until you get stiff peaks. Set aside.
Cream your butter, sugar and flour next.
Now add the yolks next and mix them into the butter, sugar, and flour. When you are finished pour in the milk, lemon juice and lemon rind or lemon extract and incorporate.
Fold in the beaten egg whites to the ingredients next, gently turning them into the filling.
Pour the mixture into your greased, unbaked 10-inch pie shell.
Bake at 350-degrees for about 15 minutes before reducing your oven temperature to 300-degrees for about 40 more minutes or until you test with a cake tester, toothpick or slender knife to see if anything sticks.