1 lg. can evaporated milk
3 or 4 lemons, juice & grated rinds
1 c. sugar
2 eggs

Pour milk into shallow tray, place in freezer until edges freeze. Meanwhile, combine lemon rind and juice with eggs and sugar, cook in double boiler until thick.

In large bowl, pour chilled milk and whip until thick and fluffy. Slowly add custard and mix thoroughly. Line baking dish with graham cracker crumbs, pour in mixture then sprinkle top with a few crumbs. Place in freezer. Remove a few minutes before serving.