Ingredients:

• 1 – 9-inch graham cracker pie crust
• 1 egg white beaten with 1 tsp water
• 1 pkg (8 oz) cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 Tbsp grated fresh lemon rind
• Whipped cream
• Fresh lemon wedges

DIRECTIONS:

1. Preheat oven to 350° F.
2. Brush inside of crust with beaten egg white; bake 5 minutes.
3. Cool crust completely.
4. Beat cream cheese and sweetened condensed milk in medium bowl with electric mixer until smooth.
5. Add lemon juice and rind; beat until smooth.
6. Pour filling into crust.
7. Refrigerate at least 4 hours but no longer than 8 hours. Serve garnished with whipped cream and lemon wedges.