3 egg yolks
1 (14 oz.) can sweetened condensed milk
3/4 c. lemon juice (or 1/3 c. Realemon)
1 c. whipping cream, whipped
1/2 c. graham cracker crumbs

Beat egg yolks in a small bowl at high speed of an electric mixer until thick and lemon-colored; gradually add condensed milk, beat until well blended. Gradually add lemon juice; mix well. Fold 1 1/4 cup whipped cream into lemon mixture, reserving remaining whipped cream for garnish. Spoon about 1/4 cup lemon mixture into each of 6 (6 ounce) parfait glasses. Top with 2 teaspoons graham cracker crumbs. Repeat layers, ending with lemon mixture. Garnish with remaining whipped cream. Chill 8 hours.

(Allentown-Trinity)