Take the bowl with the yolks and pour your condensed milk into the bowl. Take your mixer and mix it until the the condensed milk and yolks are mixed completely together. This will be your filling. Set aside.

Take your lemons and cut them in half and squeeze the juice into your small bowl or squeeze until your squeezer bowl if full of all the juice from the lemons is out.

Take your filling, mixer, and lemon juice. SLOWLY, little by little mix the lemon juice into the filling. If done all at the same time or too much at a time the egg yolk in the filling will curdled. Once done set aside.

Take your pie pan and Nilla wafers and put the whole Nilla wafer in and around the side of the pan. Once done placing them in the pan, crush them to fill in the holes on the bottom. Set aside.

Preheat your oven to 450°F.

Take you filling and pour it into the pie pan. Set aside.

Take you egg white and put 2 table spoons of sugar into the whites, then beat the white with the mixer untill they are fluffy, but don't beat them too much or they will turn back into liquids. Start on the lowest level of the mixer speed then go to the highest slowly. Spot every now and then and take a spoon or knife and lay it gently on the top then pull up if it make a little curled peak then it's ready to be put onto the top of the filling.

Once you put the topping on make little peaks all over the pie. Then place the pie into the over when it's done heating (if not done already) and keep your eye on the pie. You only put it in the over to turn the peaks on the topping a golden brown. Once done pull it out and let it cool down then put it in the refrigerator to chill.

It'll be ready for eating after dinner, but to have it where it doesn't fall apart make it the day before you need the pie and let it chill over night.

Submitted by: Stefani Wells