Magic Icebox Cake
|Graham cracker crumbs||1 Cup (16 tbs)|
|Sugar||3⁄8 Cup (6 tbs)|
|Sweetened condensed milk||1 Can (10 oz)|
|Lemon rind||1 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
Combine crumbs, 2 tablespoons sugar and butter thoroughly.
Press 1/2 of the mixture on bottom and sides of buttered refrigerator tray; chill.
Beat egg yolks until thick; add milk.
Add rind, juice and almond extract; stir until thick.
Beat egg whites until stiff peaks form; add remaining sugar gradually.
Beat until stiff peaks form; fold into milk mixture.
Pour into tray.
Top with remaining crumbs and press it firm.
Freeze until firm.