12 graham crackers, finely crushed
1 lg. can evaporated milk
1 c. sugar
2 lemons
1 tbsp. grated lemon peel, finely grated

Chill milk in freezer until slivers of ice are formed; turn into cold bowl and whip until very thick. Add lemon juice, peel, and sugar; beat thoroughly.

Cover bottom of buttered 9x9x2 pan with graham cracker crumbs. Pour whipped mixture on top of crumbs. Freeze, covered. May garnish with graham cracker crumbs or finely chopped pecans.