• 3 large egg yolks

• 14-ounce can Eagle Brand sweetened condensed milk

• 1/2 cup fresh lemon juice

• 2 teaspoons lemon zest

• 8” baked pie crust or a graham cracker crust

Beat the egg yolks until stick and lemon colored.  Gradually beat in the milk, then the lemon juice and zest.

Pour into the crust.

Bake in a 350 °F. oven for 30 to 35 minutes.

Cool for 1 hour, then chill well….at least 4 hours.

For the topping: either beat the egg whites with 6 tablespoons sugar for a meringue (spread on hot pie and return to oven until lightly browned) or top with freshly whipped, sweetened cream after the pie is well chilled.

Serves 6 to 8.