4 eggs, separated
1 (15 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. zwieback crumbs (6 to 8 pieces)

Beat egg yolks and combine with milk. Add lemon juice, rind, vanilla and nutmeg. Blend well. Fold in stiffly beaten egg whites. Sprinkle 9 inch layer buttered pan with half the crumbs. Pour in mixture and sprinkle with remaining crumbs. Bake in slow oven at 325 degrees for 40 to 45 minutes. Cool. Serves 6 to 8.