Frozen Angel Dessert - cooking recipe

Ingredients

1 c. graham cracker crumbs
3 Tbsp. melted margarine
6 Tbsp. sugar
1 can sweetened condensed milk
2 eggs, separated
1 Tbsp. grated lemon rind
1/2 c. lemon juice
1 can flake coconut

Preparation

Combine graham cracker crumbs with 2 tablespoons of sugar and melted margarine.
Press mixture on bottom and sides of lightly buttered refrigerator tray; chill.
Beat egg yolks until thick and lemon colored; combine with milk.
Stir in lemon rind and lemon juice until thick.
Stir in 1 cup of coconut.
Beat egg whites until stiff, but not dry.
Gradually beat in rest of sugar.
Fold gently into lemon mixture.
Pour into tray.
Sprinkle top with remaining coconut.
Chill until firm.