Yield: 10 servings
|1 can||Evaporated milk -- large|
|¼ cup||Lemon juice|
|1½ cup||Graham cracker crumbs|
Pour milk into stainless steel mixing bowl and freeze until ice crystals form around edges (it's very important that the milk is cold enough for the crystals to form). Whip milk until very stiff. Beat in sugar and lemon juice gradually. Line two 10-inch cake pans with half the crumbs. Pour in lemon mixture and top with remaining crumbs.
Freeze for several hours.
Recipe By : Jo Anne Merrill