Crust:

2 tbsp. butter, melted
2/3 c. Zweiback crumbs

Combine melted butter and Zweiback. Sprinkle 8-inch square or 9-inch round cake pan with half the crumbs. Pour in filling mixture and sprinkle with remaining crumbs. Bake at 325°F for 30 minutes.

Turn off heat; let cool for one hour in oven with door closed.

Filling:

4 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 tsp. lemon rind
1/3 c. lemon juice
1 tsp. vanilla
1/2 tsp. nutmeg

Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla and nutmeg. Blend well.

Fold in stiffly beaten egg whites.

Makes 8 servings.