• 1 (9 inch) baked pastry pie shell (I prefer the Pillsbury refrigerated crusts)
• 3 eggs (separate the yolks and the egg whites)
• 1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk (not evaporated milk!)
• finely grated zest from 3 lemons
• 1/3 to 1/2 cup of fresh lemon juice (may add bottled juice if the three lemons don't provide quite enough.)
• 1 Tablespoon sugar

Preheat oven to 325 degrees (F).  In a medium bowl mix the egg yolks, condensed milk, lemon zest and lemon juice.  Pour into the prepared
pie crust.

In another medium bowl, beat the egg whites until they form stiff peaks.  (The colder the egg whites are, the better they will do this!)  Add the sugar and beat for an additional minute.  Spread this merengue over the top of the lemon mixture.

Bake in the oven until the merengue begins to lightly brown -- about 15 to 25 minutes.  When done, cool and then place in the refrigerator for at least 2 hours before serving.