Lemon Breeze

• 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

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

lemon juice, unflavored gelatin, eggs, sugar, condensed milk, graham cracker pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822795 (may not work)