1 c. graham cracker crumbs
1/3 c. butter, melted
2 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice
1 tbsp. grated lemon rind (optional)
2 2/3 c. flaked can coconut
1 3/4 c. real whipping cream
2 egg whites

Combine graham cracker crumbs and melted butter. Press firmly into bottom of a 9 inch square pan.

Beat egg yolks in large bowl until thick. Stir in milk, lemon juice and rind until well blended. Fold in 1 2/3 cups of the coconut and whipping cream.

Beat egg whites until stiff but not dry. Fold into the lemon mixture. Spoon over crumb crust. Sprinkle with remaining coconut. Freeze until firm. Cut into squares and serve.