Lemon Icebox Fluff - cooking recipe

Ingredients

2 c. graham cracker crumbs
1 c. sugar
3 eggs
7 1/2 Tbsp. lemon juice
1 large can evaporated milk

Preparation

Pour milk in bowl and partly freeze.
Line 9 x 13-inch pan with cracker crumbs.
Separate eggs.
In one bowl, beat egg yolks with sugar and 3 tablespoons lemon juice.
In a separate bowl, beat evaporated milk until thick and add remaining lemon juice. In third bowl, beat egg whites until stiff.
To assemble, fold yolk mixture into egg whites then fold in milk mixture.
Put in 9 x 13-inch pan and freeze.