Frozen Lemon Crumb Dessert - cooking recipe

Ingredients

1/2 c. flour
2 Tbsp. brown sugar
1/4 c. margarine
1/4 c. chopped pecans
2 eggs, separated
1 (14 oz.) can Eagle Brand milk
1/3 c. lemon juice
1 1/2 tsp. grated lemon rind
3 Tbsp. sugar

Preparation

Mix flour, brown sugar, margarine and nuts until crumbly. Spread on cookie sheet lined with heavy-duty Reynolds Wrap.
Bake in 350\u00b0 oven for 13 to 15 minutes.
Cool; break apart into crumbs. Line an 8 1/2 x 4 1/2 x 2-inch loaf pan with heavy-duty aluminum foil, leaving a 1 1/2-inch collar around top.
Spread 2/3 of crumb mixture in bottom.
Beat egg yolks until thick and lemon color; blend in condensed milk.
Add lemon juice and rind; stir until thickened.
Beat egg whites until stiff peaks form.
Fold into lemon mixture.
Pour mixture into prepared pan; sprinkle remaining crumbs on top.
Freeze until firm.
When solid, cover with piece of foil the size of the top.
Lift from pan and return to freezer. Slice in bars to serve.