1 can Eagle Brand milk
2 lemons
2 eggs
Vanilla wafers

Mix together milk, juice of lemons, and yellow of eggs. Crumble vanilla wafers to make crust. Pour mixture into crust. Beat egg whites to form meringue. Add 3 level tablespoons sugar to meringue, then top pie. Bake in slow oven until lightly browned. After pie cools, place in refrigerator to chill.