1 graham cracker pie shell, cooled
1/2 c. real lemon juice
1 tsp. grated lemon rind
1 can sweetened condensed milk
2 eggs, separated
2 extra egg whites (optional)
4 tbsp. sugar

Combine lemon juice and grated lemon rind. Gradually stir into sweetened condensed milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust.

Beat egg whites until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. pile lightly on pie filling. Bake in a slow oven, 325 degrees, until lightly browned, about 15 minutes. Cool and refrigerate.