2 cans Eagle Brand condensed milk
1 egg
3/4 box vanilla wafers
1 1/4 sticks butter
Juice of 4 lemons

Melt butter in saucepan. Crush vanilla wafers until fine. Put crumbs into a round pie pan (9 inch) and pour melted butter over them. Mix with hands and shape into a crust. Cool in refrigerator.

Pour Eagle Brand into a bowl; add egg and mix. Slowly stir in lemon juice (a little at a time) allowing milk to thicken as you go. (Add enough for a lemony taste.) Pour into crust and refrigerate overnight.