Lemon Snow Freeze - cooking recipe

Ingredients

1 c. graham cracker crumbs
6 Tbsp. sugar
3 Tbsp. melted margarine
1 can Eagle Brand milk
1 Tbsp. grated lemon rind
1/2 c. lemon juice
2 eggs, separated
1 can Baker's Angel Flake coconut

Preparation

Combine graham cracker crumbs with 2 tablespoons of the sugar and melted margarine.
Press mixture on bottom and sides of lightly buttered refrigerator tray; chill.
Beat egg yolks until thick.
Combine
with
Eagle Brand milk.
Add lemon rind and juice gradually,
stirring
until
thick.
Stir
in 1 cup Baker's coconut.
Beat egg whites until stiff.
Gradually beat in rest
of sugar.
Fold into lemon mixture.
Pour into tray. Sprinkle
top with remaining coconut.
Chill in freezer until firm, about
4
to 6
hours.
Garnish
with whipped cream, if desired.