|Graham wafer crumbs||2⁄3 Cup (10.67 tbs)|
|Melted butter||2 Tablespoon|
|Eggs||4 , separated|
|Sweetened condensed milk||1 1⁄3 Cup (21.33 tbs) (1 can, Eagle brand)|
|Lemon juice||1⁄3 Cup (5.33 tbs) (realemon)|
|Grated lemon rind||1 Teaspoon|
Preheat oven to 325Â°F.
Combine crumbs, nutmeg and butter.
Reserve a 1/4 cup crumbs for top.
Sprinkle remaining crumbs in buttered 9 inch square pan.
In large size bowl beat egg yolks.
Add sweetened condensed milk; blend well.
Add lemon juice, rind and vanilla; blend.
In medium size bowl beat egg whites until stiff but not dry.
Fold into milk mixture.
Pour into prepared pan; sprinkle reserved crumbs around the edge.
Bake for 30 minutes in 325Â°F oven.
Turn oven heat off and cool 1 hour in oven with door closed.