Lemon Custard

1. 1

   Mix in a small bowl the egg yolk, sugar, lemon rind, lemon juice and salt.

2. 2

   In a quart bowl, put egg white, water and nonfat dry milk; beat with a rotary beater at high speed, until the mixture stands in peaks.

3. 3

   Gradually beat in the lemon mixture. Turn into a 1-quart ice tray.

4. 4

   Sprinkle the graham cracker crumbs over the top; freeze without stirring, at the coldest temperature, until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.