1/4 c. melted butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
3 egg yolks
1 (14 oz.) can Eagle Brand condensed milk
1/2 c. ReaLemon lemon juice
12 oz. Cool Whip

Combine crumbs, butter, and sugar. Press into 8 or 9-inch square pan. In a medium bowl, beat egg yolks. Stir in condensed milk, then add lemon juice. Pour onto crust. Top with Cool Whip. Freeze until firm.

This is quick and easy and great on a summer night!