Lemon Icebox Fluff

1. 1

   Pour milk in bowl and partly freeze.

2. 2

   Line 9 x 13-inch pan with cracker crumbs.

3. 3

   Separate eggs.

4. 4

   In one bowl, beat egg yolks with sugar and 3 tablespoons lemon juice.

5. 5

   In a separate bowl, beat evaporated milk until thick and add remaining lemon juice. In third bowl, beat egg whites until stiff.

6. 6

   To assemble, fold yolk mixture into egg whites then fold in milk mixture.

7. 7

   Put in 9 x 13-inch pan and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.