1 c. graham cracker crumbs
1 1/2 tsp. grated lemon rind
3 eggs, separated
1/4 c. lemon juice
1/8 tsp. salt
1/2 c. sugar
1 (6 oz.) can chilled evaporated milk

Line refrigerator tray with 1/2 cup of crumbs. Blend lemon juice, rind, salt, and sugar into well beaten egg yolks. Stir over low heat until thickened. Cool. Beat egg whites until stiff peaks form. Whip chilled milk. Fold egg whites and whipped milk into lemon mixture. Turn into crumb-lined tray and freeze. Serve in wedge-shaped pieces.