I have noticed that a lot of you put your state after your name. Good idea as it's fun to see where everyone is from. Any way, this is a recipe we've had in our family for years and it is a wonderfully light dessert.

FROZEN LEMON PUDDING

Butter ice box tray or small Pyrex 1 1/2 qt. rectangle. and sprinkle well with fine zweiback crumbs, graham cracker crumbs, or cornflake crumbs.
Chill 3/4 Cups Canned milk until icy cold.


Mix together the following:


3 well beaten egg yolks
6 TBLS sugar
1/2 tsp. grated lemon rind
1/4 cup[ lemon juice
Cook over boiling water, stirring while cooking until thick and custardlike. Let cool while---

Beating 3 egg whites( powdered egg whites would be safer. Can order them from a King Arthur Flour catalog or get them at a speciality food store) until stiff, Folding in 2 TBLS sugar one at a time. Fold in cooked lemon mixture. Beat chilled can milk until stiff and fold in. Pour pudding into prepared ice box tray. Cover generously with more crumbs. Freeze until quite firm.