3 lemons
1 egg
1 (14 oz.) can sweetened condensed milk
1 (4 1/2 oz.) frozen whipped dessert topping, thawed
1 (9 inch) graham cracker crust

Put grater over waxed paper and grate peel from 1 lemon. Measure 1 teaspoon of peel to use in this recipe. Cut all the lemons in half and squeeze with juicer. Measure 1/2 cup of lemon juice to use in this recipe. Break egg into bowl. Beat with a fork until well mixed.

Pour the condensed milk into bowl with egg. Add the grated lemon peel and lemon juice. Stir until mixture starts to thicken. Carefully fold in dessert topping.

Pour filling into graham cracker crust. Cover with plastic wrap. put into refrigerator for several hours or until firm. Or put into freezer until pie is frozen. If you like, top pie with curled slice of lemon.