4 egg yolks
1 can sweetened condensed milk
1 (6 oz.) can frozen lemonade or juice of 4 lemons
1 c. whipped cream (or Dream Whip)
4 egg whites, stiffly beaten
1 (8 or 9 inch) graham cracker pie crust

Beat egg yolks; add milk, then lemonade (undiluted) or lemon juice. Place in refrigerator while beating whip cream or beating egg whites. Fold whipped cream into mixture; fold in beaten egg whites. Spoon into graham cracker crust, cover, and freeze overnight. Serve top with whipped cream. NOTE: Limeade or lime juice may be substituted.