Frozen Lemon Pie
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Lemon rind||1⁄2 Teaspoon|
|Evaporated milk||1 Cup (16 tbs)|
|Crushed chocolate wafers||1 Cup (16 tbs)|
Beat egg yolks slightly in top of double boiler.
Add 1/4 cup sugar and lemon juice.
Cook over hot water until mixture thickens, stirring constantly.
Add coconut and rind.
Beat egg whites stiffly with remaining sugar, and fold into egg-yolk mixture.
Whip evaporated milk until very stiff.
Fold in lemon mixture.
Sprinkle a deep 10-inch oiled pie pan With 1/2 the wafer crumbs, pour in custard and top with remaining crumbs.
Serve in wedges.