4 1/2 tbsp. (2 1/4 oz.) liquid butter
1/2 c. boiling water
1 c. sugar
1 1/2 c. instant nonfat dry milk
1/2 c. lemon juice
1/4 tsp. lemon extract
1/2 c. Second Nature egg product
1 pkt. unflavored gelatin
1 graham cracker pie crust

To make sweetened condensed milk mixture, combine liquid butter, boiling water, sugar and nonfat dry milk in electric blender. Process until very smooth. Store in refrigerator until thoroughly chilled.

In a small saucepan, sprinkle gelatin over 1/4 cup lemon juice. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Add the other 1/4 cup lemon juice. Add this and other ingredients to the chilled sweetened condensed milk mixture. Mix well and pour into pie crust. Chill in refrigerator until served.

Option: I use an 8" Keebler graham cracker crust. This recipe fills it to the top. If desired, a 9" crust may be used and the top covered with Cool Whip. However, Cool Whip contains coconut oil (which has cholesterol) so I do not use it.