CRUST:

4 cups crushed corn flakes, crush fine and add 4 tablespoons melted butter. Line 10 inch pie plate but reserve 1/4 cup of crumbs to sprinkle over top of pie.

FILLING:

3 eggs (yolks & whites beaten separately)
2 lemons (juice of 2, grated rind of 1)
1 can Eagle Brand sweetened condensed milk
Dash of salt

Add milk to beaten egg yolks. Add lemon juice and grated rind. Blend together and then fold into beaten egg whites. Pour into crust and sprinkle crumbs over top. Bake in hot oven 4 minutes or until it sets. Serve very cold. Very good second day.