Lemon Freeze

  • Yield 6 servings

This cool and refreshing dessert is perfect served on a hot summer day.


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



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