Recipe: Frozen Lemon Custard

This recipe is from an old Pet Milk pamphlet.

FROZEN LEMON CUSTARD

1. Chill in ice tray* until almost frozen at edges.
1/2 cup Pet Evaporated Milk

2. Mix in a 1-quart bowl:
1 egg yolk (pasteurized)
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon grated lemon rind
few grains of salt

3. Put ice-cold milk into cold small bowl of electric mixer (or 1-1/2 quart bowl).

4. Add.....1 egg white (pasteurized)

5. Using cold beaters, whip with electric mixer at high speed or with rotary beater until fluffy.

6. Add and whip until stiff:
2 tablespoons lemon juice

7. Add sugar mixture gradually, beating at low speed until well mixed. Put into 1-quart ice tray.

8. Sprinkle on top:
2 tablespoon graham cracker crumbs

9. Freeze until firm, about 3 hours.

*This was made in the old metal ice cube tray that had the
lift out lever-to-release the cubes. I had saved mine from
my old refrigerator, for this purpose. You can some times find them in flea markets or junk stores.