Lemon Breeze - cooking recipe

Ingredients

1/3 c. lemon juice
1 1/2 tsp. unflavored gelatin
2 eggs, separated
3 Tbsp. sugar
1 (14 oz.) can Eagle Brand sweetened condensed milk (sweetened condensed milk must be used)
1 (9-inch) ready made graham cracker pie crust

Preparation

In small saucepan, combine lemon juice and gelatin.
Place over low heat and stir until gelatin is dissolved; cool.
In mixing bowl, beat egg whites until foamy; gradually add sugar.
Beat until stiff and glossy.
Set aside.
Beat egg yolks in mixing bowl until thick and lemon-colored.
Stir in sweetened condensed milk and gelatin mixture; gently fold in egg white mixture.
Spread evenly in graham cracker pie crust.
Refrigerate 2 hours or until firm. Cut into wedges.
Yields 8 servings.
(Graham cracker crumbs may be sprinkled on top of mixture as a garnish.)