1 (9 oz.) graham cracker Ready Crust
1 can Borden Eagle milk
2 lg. eggs
1/4 tsp. salt
1 tbsp. sugar
Juice of 2 lemons

Separate whites of 2 eggs from the yolks. Save the whites for meringue. Beat the 2 yolks. Add salt and sugar. Mix these ingredients with the can of milk. Then fold in very slowly the juice of the 2 lemons. This will thicken. Pour the mixture into the 9 ounce graham cracker crust.

Cover the pie with meringue and place in oven at 350 degrees to brown. As soon as this is a golden brown remove the pie from the oven and place in refrigerator until ready to serve.