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

Combine crumbs, butter and 2 tablespoons of the sugar. Press into buttered pie pan. Chill. Beat egg yolks until thick. Add Eagle Brand, lemon juice and rind gradually until thick. Stir in coconut. Beat egg whites until stiff with 4 tablespoons of the sugar. Fold into coconut. Chill in freezer 4 to 6 hours.