1 c. graham cracker crumbs
6 tbsp. sugar
3 tbsp. melted butter
2 eggs, separated
1 can Eagle Brand sweetened condensed milk
1 tbsp. grated lemon rind
1/2 c. lemon juice
1 can coconut

Combine cracker crumbs with 2 tablespoons sugar and melted butter. Press mixture on bottom and sides of lightly buttered refrigerator tray; chill. Beat egg yolks until thick and lemon colored. Combine with milk. Stir in rind and juice until thick. Stir in 1 cup coconut. Beat egg whites until stiff but not dry; gradually beat in rest of sugar. Fold gently into lemon mixture. Pour into tray. Sprinkle with remaining coconut. Chill in freezer until firm, about 4 to 6 hours.