1 can evaporated milk
1 c. sugar
3 lemons
1 pkg. graham crackers

Freeze the milk in a bowl until crystals form around the edge. (About 1 hour). Grate or zest the lemon peel. Squeeze juice from lemons and remove seeds. When milk is ready begin whipping on high speed, gradually adding sugar. When whipped very stiff add lemon zest and juice and whip until well blended. Place a layer of graham cracker crumbs in the bottom of individual dessert dishes or serving bowl. Spoon in mousse and sprinkle more crumbs on tip. Chill until almost firm.