Recipe - Frozen Lemon Mousse

1 cn Evaporated milk large
Can
1 cup Sugar
One fourth cup Lemon juice
1 One half cup Graham cracker crumbs

Pour milk into stainless steel mixing bowl and freeze until ice crystals
form around edges (it's very important that the milk is cold enough for the
crystals to form). Whip milk until very stiff. Beat in sugar and lemon
juice gradually. Line two 10inch cake pans with half the crumbs. Pour in
lemon mixture and top with remaining crumbs. Freeze for several hours.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip