Lemon Mousse - cooking recipe

Ingredients

3 pkg. graham crackers
4 2/3 c. evaporated milk
3 c. sugar
juice of 5 lemons
3 Tbsp. grated lemon rind

Preparation

Chill
milk
in
freezer
until almost frozen solid and whip. Add lemon juice and rind, beating all the time.
Continue beating, adding
the sugar slowly.\tCrush the crackers and cover the bottom
of\ta
cake
pan.
Save
about
1 cup of the crackers for later.
Spoon the mixture over your crust and top with remaining crackers.