Lemon Freeze

  • Yield: 6 servings


1/2cup evaporated skim milk
1-- egg, separated
1/2cup sugar
4tablespoons lemon juice
1teaspoon grated lemon rind
dash salt
3tablespoons graham cracker crumbs


  1. Chill evaporated milk in ice tray until almost frozen at edges.  Combine egg yolk, sugar, 2 tablespoons lemon juice, lemon rind, and salt.  Put ice-cold milk and egg white into cold small bowl.  Using cold beaters, whip until fluffy.  Add 2 tablespoons lemon juice; whip until stiff.  Beat in sugar mixture at low speed.  Put into 1-quart ice try.  Sprinkle graham cracker crumbs on top.  Freeze until firm.


Recipe reprinted with permission from the Junior League of Fort Lauderdale’s Sunny Side Up (Fort Lauderdale, Fl., 1980).