Lemon Graham Cracker Pie

• Filling
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon freshly grated lemon, rind of
• 1/2 cup fresh lemon juice
• 1/4 cup sugar
• 2 large eggs, yolks and whites separated
• Crust
• 1 1/3 cups fine graham cracker crumbs (20 sq. crackers)
• 1 teaspoon ground cinnamon
• 1 teaspoon flour
• 6 tablespoons butter or 6 tablespoons margarine, melted

1. Filling: Mix all ingredients except egg whites in medium bowl until blended.
2. In another bowl beat egg whites with mixer until stiff peaks form.
3. Fold into other mixture.
4. Pour into prepared pie crust, smooth top.
5. Bake 25 minutes until filling is set.
6. Cool completely.
7. Crust: Mix graham cracker crumbs, cinnamon and flour.
8. Add melted butter, stir with fork until blended.
9. Press firmly and evenly over bottom and up sides of a 9-inch pie plate.
10. Refrigerate 1 hour or until firm.

filling, condensed milk, freshly grated lemon, lemon juice, sugar, eggs, crust, graham cracker crumbs, ground cinnamon, flour, butter

Taken from www.food.com/recipe/lemon-graham-cracker-pie-88321 (may not work)