3 lemons
1 (14 oz.) can sweetened condensed milk
1 (9 inch) graham cracker crust
1 egg
1 (4 1/2 oz.) carton frozen whipped dessert topping, thawed

Put grater over waxed paper and grate peel from 1 lemon. 1 teaspoon of peel to use in this recipe. Cut lemons in half and squeeze with juicer. 1/2 cup of lemon juice to use in this recipe. Break eggs into a bowl and beat. Pour sweetened condensed milk into bowl with eggs. Add grated lemon peel and lemon juice. Stir until it starts to thicken. Fold in the dessert topping. Pour filling into graham cracker crust. Cover with plastic wrap. Put into refrigerator for several hours or until firm. Or put into freezer until pie is frozen.