1 graham cracker crust (I usually buy one, but if your feeling ambitious...)
Mix together and stir till smooth:
1 can sweetened condensed milk
2 egg yolks
2 Tbsp sugar
1/2 c fresh squeezed lemon juice
Pour into graham cracker crust.
For the meringue:
Beat 3 egg whites on high. As the eggs begin to set up, slowly add 1/4 c sugar. Beat egg whites until stiff peaks form. Carefully smooth meringue over the pie filling and then pat it with a knife or spatula to raise peaks all over the top.
Bake in a 300 degree oven until top is golden brown (at least 1/2 hour). Cool on a rack and let set up in the fridge. The colder it is served, the better it will taste.