3 eggs (separated, save whites)
1/3 c. Realemon lemon juice
1 can Eagle Brand condensed cream
Vanilla wafers
butter

Crush enough vanilla wafers to cover bottom of pie pan. Stand vanilla wafers around sides of pie pan (leave the ones standing whole). Mix together egg yellows, lemon juice and condensed cream. Melt 2 tablespoons butter. Pour over dry crust mixture and press down. Pour lemon mixture into pie crust.

In separate bowl beat egg whites until they peak. Add 6 teaspoons sugar. Spoon and spread over pie. Bake in 350 degree oven until meringue turns golden brown. Refrigerate.