Frozen Lemon Custard
|Lemon juice||3 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , separated|
|Water||1⁄3 Cup (5.33 tbs)|
|Instant nonfat dry milk||1⁄3 Cup (5.33 tbs)|
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
Mix the lemon juice and rind, sugar, salt, and yolk of egg.
Put in a bowl the egg white, water, and dry milk and beat until the mixture stands in peaks.
Gradually beat in the lemon mixture.
Put in 1-quart freezer tray, sprinkle the crumbs on top, and freeze without stirring until firm.