4 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. nutmeg
1 cup zwieback crumbs (6 to 8)

Beat egg yolks and combine with sweetened condensed milk.

Add lemon juice, rind, vanilla and nutmeg. Blend well.

Fold in stiffly beaten egg whites.

Sprinkle buttered pan (9-inch layer) with half the zwieback crumbs. Pour in mixture and sprinkle with remaining crumbs.

Bake in slow oven (325°F.) for 40 to 45 minutes. Cool.

Makes 8 servings.