Name: Lemon Snow Freeze
Prep time: 20 min
Total time: 20 min
Yield: 15
Ingredients: 1 cup graham cracker crumbs; 6 tbsp sugar; 3 tbsp melted butter; 2 eggs, separated; 1 tbsp grated lemon rind; 1 can sweetened condensed milk; 1/2 cup lemon juice; 1 cup angel flake coconut

Recipe from Grandma Jeske

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Lemon Snow Freeze

Courses: Desserts

Difficulty: Intermediate Prep Time 20 mins

Servings: 15

Ingredients

1 cup graham cracker crumbs
6 tbsp sugar
3 tbsp melted butter
2 eggs, separated
1 tbsp grated lemon rind
1 can sweetened condensed milk
¹⁄₂ cup lemon juice
1 cup angel flake coconut

Instructions

Combine graham cracker crumbs with 2 T. sugar and melted butter. Press mixture on bottom and sides of lightly buttered refrigerator tray; chill. Beat egg yolks until thick. Combine with condensed milk. Add lemon rind and juice gradually, stirring until thick. Stir in coconut. Whip egg whites until foamy. Gradually beat in rest of sugar, then beat until stiff. Fold into lemon mixture. Pour into tray. Sprinkle top with more coconut if desired. Chill in freezer until firm.

Note

The refrigerator tray was a metal tray which would hold two sets of metal dividers to create ice cubes. Substitute with baking sheet or cake pan.