Creamy Lemon Pie - cooking recipe

Ingredients

3 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1/2 c. fresh lemon juice or ReaLemon concentrate
1 Tbsp. grated lemon peel
1 graham cracker pie crust

Preparation

In medium mixing bowl, beat egg yolks; stir in milk, lemon peel and lemon juice.
Pour in pie crust.
Top with whipped topping or sprinkle with graham cracker crumbs.
Cool in refrigerator for about 2 to 3 hours.