2 c. graham cracker crumbs
1 1/2 sticks butter, melted
5 eggs, separated
2 cans sweetened condensed milk
Juice of 6 lemons
10 tbsp. sugar
1 tsp. vanilla

In a bowl, mix graham cracker crumbs and butter. Press mixture in bottom and up sides of pie plate to form crust. Set aside.

Preheat oven to 350°F. In a large bowl, beat egg yolks with a whisk until slightly thickened. Do not beat with an electric mixer. Mix condensed milk into egg yolks with a large spoon, until well mixed. Stir in lemon juice. Pour filling into crust. In another large bowl, beat egg whites with electric mixer until stiff, add sugar gradually, beating well after each addition. Add vanilla and mix well. Spoon egg whites over filling. Place in a 350°F oven for 15 to 20 minutes until lightly browned. Place in refrigerator for 4-6 hours. Try, if possible, to eat small portions.