1 c. graham cracker crumbs
2 tbsp. butter
2 eggs, separated
1 1/2 tsp. grated lemon peel
1/3 c. lemon juice
2/3 c. sugar
Dash of salt
2/3 c. non fat dry milk
2/3 c. water

Mix crumbs and butter. Put 3/4 mixture in 9" square pan. Beat egg yolks, lemon peel and juice, sugar and salt until blended. Combine egg whites, dry milk and water in large mixer bowl. Beat at high speed about 5 to 6 minutes until stiff peaks form. At low speed, beat in egg yolk lemon mixture just until blended. Pour over crumbs in pan. Freeze. Serves 9.