Ingredients :
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
FILLING:1 tbsp. corn starch
2/3 c. sugar
3/4 c. boiling water1/8 tsp. salt
2 tsp. grated lemon rind
2 egg yolks

Preparation :
Combine and press half into 8 x 8 inch pan or 9 inch pie plate.
Cook until clear: Add: Cook over boiling water, stirring until egg
thickens. Remove from heat and add 4 tablespoons lemon juice.
Chill. Beat until stiff 2 egg whites. Fold into lemon mixture.
Fold in 1 1/4 cups heavy cream, whipped. Pour into crumb-lined pan.
Top with remaining crumbs. Freeze until serving time.

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LEMON CRUNCH FLAN

Ingredients :
3/4 c. butter
1/2 c. + 1 tbsp. whipping cream
Finely grated rind of 1 lemon
6 oz. graham crackers, crushed
1 can condensed milk
6 tbsp. lemon juice

Preparation :
Melt the butter and stir into the crushed graham crackers in a
bowl. Mix well and use to line an 8 inch pie plate. Place in the
refrigerator for 10 minutes. Lightly whip the cream and stir in the
condensed milk, lemon rind and juice. Beat until thoroughly blended.
Pour into the prepared cracker crust and chill in the refrigerator
until set. If desired decorate with additional crushed crackers.

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LEMON CRUNCH FREEZE

Ingredients :
1/4 c. dark brown sugar
1/2 c. coarsely chopped nuts
2 eggs, separated
1/2 c. fresh lemon juice
1 tsp. lemon peel
1 c. sifted flour
1/2 c. melted butter
1 (14 oz.) can sweetened condensed
milk
1/4 c. granulated sugar

Preparation :
Combine brown sugar, flour and nuts. Pour in butter and stir
until well blended and mixture is crumbly. Put mixture on a cookie
sheet and with a fork break it up into small crumb like particles.
Bake in a 350 degree oven for 20 minutes, stirring occasionally,
until crumbs are crisp and golden brown. Cool crumbs. Spread 2/3
of the crumbs on the bottom of a 9" x 5" x 2 3/4" loaf pan. Beat
egg yolks until thick and lemon colored. Add condensed milk, lemon
juice and peel. Stir until mixture thickens. Beat egg whites until
soft peaks form; add sugar gradually, beating until stiff peaks
form. Fold whites into lemon mixture until well blended Pour into
loaf pan, top with remaining crumbs, cover with foil and freeze
until firm, 4 to 6 hours.

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LEMON CRUNCH DELICIOUS

Ingredients :
--1ST LAYER:--
2 sticks butter or margarine
2 c. flour
1 c. pecans, chopped
--2ND LAYER:--
2 (8 oz.) pkgs. cream cheese,
softened
2 c. confectioners sugar
--3RD LAYER:--
3 pkgs. instant lemon
pudding
4 1/2 c. milk
--4TH LAYER:--
1 lg. size cool Whip

Preparation :
Crumble first 3 ingredients and put into 9 x 13 inch pan. Bake at
375 degrees. Cool for 15 minutes. Combine. Put on top of crumb
mixture, chill for 15 minutes. Place on top of 2nd layer, after it
thickens. Spread on top of 3rd layer, sprinkle with chopped pecans,
if desired for decoration. This may be made the day before you
serve it. Serves 10.

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