Frozen Lemon Pie
|Evaporated milk||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Lemon||1⁄2 , zest grated|
|Graham cracker crumbs||1 Cup (16 tbs)|
Freeze the evaporated milk in a metal pan until crystals begin to form.
Beat the egg yolks in the top of a 1 quart double boiler.
Stir in the 1/2 cup sugar, lemon juice and lemon zest.
Cook over rapidly boiling water for about 10 minutes or until thickened, stirring constantly.
Remove from heat.
Remove lemon zest with a fine-mesh strainer.
Let lemon mixture stand until completely cool.
Beat the egg whites until soft peaks form.
Add the 1 tablespoon sugar and beat until stiff peaks form.
Fold into the cooled lemon custard.
Pour the partially frozen evaporated milk into a large bowl; beat until stiff peaks form.
Fold the beaten evaporated milk into the custard.
Sprinkle half the graham cracker crumbs in a buttered 5x9-inch metal freezer pan.
Pour the lemon custard over the crumb layer.
Sprinkle the remaining graham cracker crumbs over the top.