Method:

• Heat oven to 350ºF. In 1-quart saucepan, mix granulated sugar, brown sugar, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; cool.
• Make pie crust as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, whisk 1 egg, the egg yolk and vanilla. Stir egg mixture into sugar mixture in saucepan. Stir in lemon juice and peel. Pour into crust-lined plate.
• Top with second crust and flute; cut slits in several places. Brush beaten egg over top crust. Cover edge of crust with2 to 3 inch strip of foil to prevent excessive browning; remove foil last 15 minutes of baking.
• Bake 45 to 55 minutes or until golden brown. Cool at least 2 hours before serving. Serve with whipped cream. Store covered in refrigerator.