• 1/2 cup of lemon juice
• 1tsp lemon rind/zest
• 1 can of Eagle Brand Sweetened Condensed milk
• 2 eggs
• Pastry shell (No-roll pie crust works well)

Combine all well and pour into cooked pastry shell. Refrigerate to firm up. Top with cool whip.

Notes

• You can also cook this pie for about 40 minutes to make it even firmer. If you do that, you can bake in an uncooked pie shell
• This pie is very rich, but only about 1 inch of filling when done. If you want a tall pie, double the recipe.
• If making for a large group, this works very well in a casserole dish and cut into squares.
• If you like meringue – you can reserve the whites from the eggs, make the meringue, top the pie, and bake at 325 degrees for 15 minutes to brown the meringue.