From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 2 eggs

  • 1 cup sugar

  • 6 – 9 Tablespoons fresh lemon juice

  • 1 Tablespoon grated lemon rind

  • 1 (13-ounce) can chilled evaporated milk

  • 2 Tablespoon sugar

  • 1 cup graham cracker crumbs, divided

  • 1 – 2 cups fresh or frozen raspberries, pureed


In a suacepan, beat eggs with one cup sugar and lemon juice until well mixed.  Cook mixture over low heat, stirring constantly, just until it boils.  Stir in lemon rind.  Cool.  Whip chilled evaporated milk, add two tablespoons sugar, and continue whipping.  Fold whipped milk into lemon mixture.  Sprinkle about seven-eighths cup graham cracker crumbs over bottom of a deep, four-cup freezer tray.

Pour mixture over crumbs.  Sprinkle remaining crumbs on top.  Cover and freeze six hours or until firm.  Slice and serve with pureed raspberries.

SERVINGS:  8 - 10

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