3 cans Eagle Brand milk
1 1/2 c. lemon juice
8 egg yolks, save whites for meringue

Beat Eagle Brand milk with egg yolks. Beat one egg yolk at a time. Add lemon juice and beat until smooth and thick. Pour over graham cracker crust in a 9 x 13 inch pan. Make meringue and spread over pie. Bake at 350 degrees until brown. Cool and refrigerate.