Lemon Icebox

• 1 1/2 cups crushed graham cracker crumbs
• 1 teaspoon sugar
• 1/2 stick (1/4 cup)butter; melted
• For the Filling and Meringue
• 3 eggs; separated
• 1 8 ounce can sweetened condensed Milk; not evaporated milk
• 1/2 cup freshly squeezed lemon juice
• grated rind from 1 lemon
• 6 tablespoons sugar

1. Stir together the graham cracker crumbs, 1 teaspoon sugar, and melted butter. Press into a 9-inch pie plate. Chill 10 minutes.
2. In a bowl, beat the egg yolks with the milk until well blended. Stir in the lemon juice and rind. Pour into the pie shell.
3. In another bowl, beat the egg whites until stiff. Gradually beat in the 6 tablespoons sugar. Spread the meringue over the filling.
4. Bake the pie in a 350 degrees oven 15 minutes, or until a light golden brown. Chill well before serving.

graham cracker crumbs, sugar, cupbutter, filling, eggs, condensed milk, freshly squeezed lemon juice, grated rind from, sugar

Taken from www.epicurious.com/recipes/member/views/lemon-icebox-50159636 (may not work)