Lemon Icebox Pie - cooking recipe

Ingredients

1 can Eagle Brand milk
3 eggs separated (reserve whites for meringue)
juice of 3 lemons
1 graham cracker crust

Preparation

Beat egg yolks in medium bowl and stir.
Add condensed milk. Stir in lemon juice a little at a time.
Stir well and pour into pie shell.
Beat egg whites adding about 1/4 cup of sugar a little at a time until stiff peaks form.
Bake at 400 degrees for 5 minutes or until lightly browned.