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| FROZEN LEMON CUSTARD | |
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In one bowl mix: 6 egg yolks 6 tbsp. lemon juice or 1 tsp. lemon extract 2/3 c. sugar In another bowl whip: 6 egg whites 2/3 c. dry milk 2/3 c. water Whip until stiff but not dry. Mix ingredients of both bowls together. Crush 11 (4 sections to each) graham crackers. Spread part of crackers in bottom of dish, pour in liquid mixture, sprinkle remainder of crackers on top. FREEZE in refrigerator freezer until firm. Approximately 87 calories per serving. | |
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