1 1/2 c. fine dry Bond Crumbs
2 tbsp. sugar
1/3 c. soft butter
4 eggs, separated
1 1/2 tsp. cornstarch
1 (14 oz.) can sweetened condensed milk
3 tbsp. lemon juice

In a bowl, mix crumbs with sugar and soft butter. Set aside 1/2 cup crumbs. Press remainder of crumbs firmly against sides and bottom of well buttered 8 inch springform pan.

In a bowl, beat egg yolks. Stir in cornstarch, milk and lemon juice. In another bowl, beat egg whites until they hold soft peaks. Fold whites into milk mixture.

Pour into the crumb-lined pan and scatter reserved crumbs over top. Bake in a preheated 350 degree oven for 30 minutes. Allow to cool in oven. Chill thoroughly in refrigerator before serving. Serves 8-10.