3 egg yolks (save whites for meringue)
1/3 cup lemon juice
1 can sweetened condensed milk
2 tablespoons cornstarch
Graham cracker pie crust
1-2 tablespoons sugar

Preheat oven to 350 degrees. Seperate egg yolks/whites, set aside whites. Place yolks in medium size mixing bowl. Pour lemon juice over yolks, whisking, pour canned milk over both, whisking more. Add cornstarch, whisk until smooth. Pour into pie crust.

With electric mixer beat egg whites, add a dash of sugar occasionally, continue beating until firmly peaked. Gently add to top of pie. Add a few peaks by lifting the spoon quickly in center and/or wherever desired for a pleasing presentation.

Place in oven and bake until meringue is lightly toasted.

Serve immediately or cover and place in fridge for later.