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Frozen Lemon Dessert


  • 1 cup Graham cracker crumbs, divided
  • 1 (13 ounce) can evaporated milk, chilled
  • 3/4 cup granulated sugar
  • Juice and grated rind of 3 lemons
  • 4 drops yellow food coloring


  1. Place half the crumbs in a 12 x 8-inch pan.
  2. Whip the milk; add slowly the sugar, lemon juice, rind and food coloring.
  3. Pour mixture over the crumbs and top with remaining crumbs.
  4. Freeze.

This keeps well for two weeks. It may be made with skimmed evaporated milk, if desired.

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