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Lemon Snow Freeze

Lemon Snow Freeze

Course Dessert
Cuisine American
Author Eagle Brand
It's easy to make-and easier to eat! The smoothness comes from Eagle Brand's sweetened condensed milk...a pre-cooked milk and sugar blend...the drifts of sweet crunchiness, from Baker's light, moist Angel Flake Coconut.

Ingredients

  • 1 cup graham cracker crumbs
  • 6 tablespoons sugar
  • 3 tablespoons melted butter
  • 2 eggs separated
  • 1 can (1 1/3 cups) Eagle Brand Sweetened Condensed Milk
  • 1 tablespoon grated rind
  • 1/2 cup lemon juice
  • 1 can Baker's Angel Flake Coconut

Directions

  • Combine graham cracker crumbs with 2 tablespoons of the sugar, and melted butter. Press mixture on bottom and sides of lightly buttered refrigerator tray; chill. Beat egg yolks till thick. Combine with Eagle Brand Milk.
  • Add lemon rind and juice gradually, stirring until thick.
  • Stir in 1 cup Baker's 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 remaining coconut. Chill in freezer until firm, about 4-6 hours.