Lemon Icebox Pie

by Diana

1 small can evaporated milk (1 cup)

1/3 c fresh lemon juice

2 eggs

1 tbsp grated lemon zest

½ c sugar

Graham crust:

16 graham crackers, crumbled

½ c brown sugar

3 tbsp butter, melted

Mix the crust ingredients together and press the mixture into a pie plate.

Pour the milk into an ice cube tray and chill until crystals start to form. Separate the eggs. Mix the yolks with the sugar, lemon juice and zest. Beat the egg whites until stiff, and then lightly mix in the yolk mixture. Turn the chilled milk into a bowl and beat until stiff and carefully fold into the egg mixture. Pour into the pie shell. Swirl the top and decorate with lemon peel twists. Freeze until firm.

(This recipe card is also fairly splotched and discoloured, indicating heavy use).