Lemon Graham Freeze

Lemon Graham Freeze

  • 1 can evaporated milk (12 oz.)
  • 1 cup sugar
  • One-fourth cup lemon juice
  • Graham crackers

Line bottom of 9" x 13" cake pan with whole graham crackers.

Pour evaporated milk into a glass or metal bowl. Add the beaters from your mixer. Put the bowl with milk and beaters into your freezer. Leave in freezer for one-half hour, or until ice crystals form around the edges of the milk. Beat milk until stiff peaks form. Gradually add in the sugar and the lemon juice. Spoon whipped mixture on top of graham crackers. Sprinkle additional graham cracker crumbs on top.

Freeze. Serve frozen.

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