3 lemons
1 egg
1 (14 oz.) can sweetened condensed milk
1 (4 1/2 oz.) carton frozen whipped dessert topping
1 (9 inch) graham cracker crust

Grate peel of 1 lemon. Measure 1 teaspoon of peel to use. Squeeze lemons for 1/2 cup of juice. Beat egg with fork until yolk and white are mixed, add milk, lemon peel and juice. Stir with rubber scraper until mixture starts to thicken. Carefully fold in dessert topping. Pour into graham crust. Cover with plastic wrap. Refrigerate several hours or until firm. Garnish with curled slice of lemon.