1 graham cracker crust
1 can Eagle Brand condensed milk
2 egg yolks
1/2 c. lemon juice
1/4-1/2 tsp. grated lemon rind
Pinch salt

Beat the can of condensed milk and 2 egg yolks until the mixture is stiff. Add 1/2 cup of lemon juice, the grated lemon rind and pinch of salt and beat until all is mixed. Pour the mixture into the graham cracker crust.

MERINGUE:

2 egg whites
4 tbsp. sugar

Beat egg whites and sugar until stiff (forms peaks). Pour over the lemon mixture and bake until meringue is brown. When cool, place in refrigerator. Serve in 6-12 hours.