Lemon Mousse - cooking recipe

Ingredients

2 large cans evaporated milk (Carnation, Pet, etc.)
3 c. sugar
6 lemons, juiced
graham crackers for crust (no batter)

Preparation

Pour milk into bowl.
Put in freezer.
Let chill until ice crystals form around edge.
Beat with mixer on high speed until fluffy.
Add sugar gradually while beating.
Then add lemon juice. Finish mixing, then pour into a 9 x 13-inch pan lined with a good layer of graham cracker crumbs.
Sprinkle a few crumbs on top for decoration.
Freeze overnight.
Keep in freezer like ice cream.