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| Quantity |
Ingredients |
Preparation Notes |
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Crust |
To make crust
- Mix all ingredients together
- Press one cup of mixture in bottom of tray
- Reserve the rest for the top.
To make filling
- Cook in top of a double boiler until thick
- Cool
- Fold in beaten egg whites
- Beat evaporated milk until it forms peaks
- Fold into lemon mixture
- Poor into crust in tray
- Top with remaining graham cracker mixture
- Put in freezer - serve frozen
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| 1 1/4 C |
Graham Crackers
(crushed) |
| 1/4 C |
Melted
Margarine |
| 1/2 C |
Sugar |
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Filling |
| 2/3 C |
Sugar |
| 1/8 tsp |
Salt |
| 3 |
Egg Yolks |
| 1/4 C |
Fresh Lemon
Juice |
| 1 Tbsp |
Grated Lemon
Rind |
| 3 |
Egg Whites
beaten stiff |
| 1/2 C |
Evaporated Milk |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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