3 large eggs, separated
3 lemons, juice and rind
1 can condensed milk
3 T. sugar

Graham cracker crust for 9 1/2" pie shell

1. Preheat oven to 450° F.
2. Beat yolks
3. Add juice and rind
4. Add condensed milk
5. Beat egg whites until stiff peaks
6. Add sugar to egg whites; beat until no longer grainy
7. Fold together the yolks and whites
8. Place yolk - white combination into graham cracker pie shell
9. Bake for 8 minutes or until lightly browned. Watch carefully
10. Chill at least three hours before serving