1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 cup lemon juice
grated rind of 1 lemon or 1/4 tsp. lemon extract
2 eggs, separated
2 tbsp. sugar
vanilla crumb crust (see below) or baked pie shell

Blend sweetened condensed milk, lemon juice, grated lemon rind or lemon extract, and egg yolks.

Pour into chilled crumb crust or baked pie shell.

Cover with meringue topping, made by beating egg whites until foamy, then adding 2 tablespoons of sugar gradually, beating until stiff.

Bake at 325°F for 15 minutes or until brown. Cool before serving.

VANILLA WAFER PIE CRUST:

1 cup vanilla wafer crumbs
4 tbsp. (1/2 stick) melted butter

Roll enough vanilla wafers to make 1 cup of crumbs.

Mix well with 4 tablespoons melted butter.

Cover bottom and sides of 8-inch pie pan, pressing firmly into place. Chill before using.