Lemon Breeze

Directions

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