Lemon Custard Pie

This turned out so wonderful that I wish I could take full credit for it, but sadly, I can't.  The original recipe came from Taste Of Home.  I made a few changes so I'll type up what I did and if you want the original, you have the link to that too.

Lemon Custard Pie

Crust

I made a graham cracker crust, because I'm not a fan of regular pie crust.

Ingredients:

1 1/2 cup graham crackers crumbs
1/4 cup sugar
1/3 cup butter, melted

Directions:
Preheat oven to 375 degrees.
Mix all the ingredients together and then press into the bottom of a spring form pan.
Bake in the oven for about 8 minutes or until golden brown.

Custard Filling

Ingredients:

1 cup sugar
1 tbsp butter, softened
2 eggs, separated
1 cup milk
3 tbsp flour
1/8 tsp salt
1/4 cup lemon juice

Directions:

In a large bowl, beat together the sugar and butter.  Add the egg yolks in, one at a time, letting it mix well between each yolk.  Add the milk, flour and salt.  Mix well.  Stir in the lemon juice and set aside.
In a small bowl, beat the egg whites until stiff peaks form.  Fold into the lemon mixture.
Pour into the spring form pan on top of the crust.
Bake at 325 degrees for 45 minutes to an hour, until the top is golden brown and a knife inserted in the middle comes out clean.
Let cool, then refrigerate for about 2 or 3 hours.
Serve with whipped cream on top if you like.