Craft Famous Lemon Pie

Compliments of: Barbara Craft

Graham Cracker Crust:
Crush 18 graham crackers; add 1/3 cup sugar and 1/4 lb. (1 stick) margarine. Mix well. Press firmly in greased 9 inch pie pan. Chill until set, about 45 minutes in refrigerator.

Lemon pie filling:
1/2 cup lemon juice
1/4 tsp. lemon extract
1 15oz. can Borden's Eagle brand sweetened condensed milk
2 eggs, separated (yolks from whites)
1/4 tsp. cream of tarter
4 Tbsp. sugar

Combine lemon juice and lemon extract; gradually stir into Eagle brand sweetened condensed milk. Add egg yolks and stir until well blended. Pour into chilled gram cracker crust. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake at 350 degrees for 12-15 minutes, until egg whites are lightly browned. Refrigerate. Tastes best when cold.