MERINGUE CRUST:

3 egg whites

Beat until stiff and hold peaks. Beat in 1/2 cup sugar, 1 tablespoon at a time. Add 3/4 tablespoon lemon juice. Then beat in another 1/2 cup sugar. Beat until thick and glossy. Spread in a greased pie pan and bake at 275 degrees for approximately 60 minutes.

LEMON CREAM FILLING:

1 can Eagle Brand sweetened condensed milk
1/2 c. fresh lemon juice
Grated rind of 1 lemon
1/2 c. whipping cream or 1/2 of a sm. 9 oz. tub of Cool Whip

Place can of sweetened condensed milk in freezer for 2 hours before preparation. Place chilled milk in mixing bowl and add 1/2 cup fresh lemon juice and grated rind of 1 lemon and beat until thick and lightly colored. Beat whipping cream/or add Cool Whip to the mixture. Pour into prepared meringue crust and keep in freezer.

Note - If desired a small amount of yellow food coloring can be added.