1/3 c. butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
1 (14 oz.) can Eagle Brand condensed milk
3 eggs
1/4 c. real lemon juice from concentrate
1 (8 oz.) container sour cream

In 10 inch quiche dish or pie plate, melt butter on 100% power (high) for 1 minute. Add crumbs and sugar; press on bottom of dish. Cool on 100% (high) 1 1/2 minutes, rotating dish once.

In 2 quart glass measure, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Add eggs then real lemon, mix well. Cook on 70% power (medium-high) 6 to 8 minutes or until very hot, stirring every 2 minutes. Pour into dish. Cool on 50% power (medium) 6 to 8 minutes or until center is set, rotating dish once. Top with sour cream. Cool. Chill. Serve with fruit. Refrigerate leftovers.