1 c. graham cracker crumbs
3 tbsp. sugar
1/4 c. butter, melted
3 eggs, separated
1 can condensed milk
1/2 c. lemon juice
1 c. heavy cream
1/3 c. sugar

Combine graham cracker crumbs and melted butter. Press in bottom of 8-inch springform pan. Chill.

In small mixing bowl, beat egg yolks with electric mixer. Add lemon juice and condensed milk. Beat well. In separate bowl, whip cream until soft peaks form and gently fold into lemon mixture. Pour over crumb crust.

In small mixing bowl, beat egg whites with mixer until soft peaks form. Add sugar and beat until stiff peaks form. Spread over filling, sealing to edges. Bake at 400 degrees for 6-8 minutes until lightly browned. Cool. Wrap loosely with foil and freeze until 10 minutes before serving. Serves 8-10.