Combine vanilla wafer crumbs and butter; press into bottom of a lightly greased 9- inch pie plate. Line sides of pie plate with whole vanilla wafers; gently press into bottom layer. Bake at 350° for 8 to 10 minutes. Cool.
Combine milk, egg yolks, and lemon juice; mix well. Pour into prepared pie plate.
Beat egg whites (at room temperature) until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of piecrust. Bake at 350° for 10 minutes or until meringue is golden brown. Cool to room temperature. Chill.