| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Meringue po | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Can milk |
| 1 | Egg yolk | |
| 3 | tb | Sugar |
| 1/4 | ts | Grated lemon rind |
| 1 | tb | Lemon juice |
| 1 | Egg white | |
| 2 | tb | Sugar |
| 1 1/2 | tb | Lemon juice |
| 1/4 | c | Graham cracker crumbs |
INSTRUCTIONS
Chill can milk in ice tray until almost frozen around edges. In large bowl mix egg yolk, 3 tablespoons sugar, lemon rind and 1 tablespoon lemon juice. Beat until stiff, egg white and gradually beat in 2 tablespoons sugar. Fold egg white mixture into egg yolk mixture. Whip milk in cold bowl until fluffy. To this add 1 1/2 tablespoons lemon juice and whip stiff. Fold into egg mixture. Put into ice tray and sprinkle graham cracker crumbs over top. Freeze in ice tray. Do not stir. Serves 4. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998
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