A light, airy, and tangy no-bake frozen dessert with a creamy lemon filling and a simple cookie crumb crust.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Large Can | Chilled Evaporated Milk, Whipped |
| 2 | Lemons - Juice & Zest |
| 1 Cup | Sugar |
| 1 1/2 Cups | Graham or Vanilla Wafer Crumbs |
Instructions
- Pour the well-chilled evaporated milk into a chilled bowl. Whip with an electric mixer until thick and stiff peaks form.
- Gradually add the sugar while mixing, then fold in the lemon juice and zest.
- Line the bottom of a dish with half of the crumbs.
- Pour the lemon filling in and sprinkle the remaining crumbs on top.
- Cover and freeze until firm.
Note
The recipe card notes “Double for fridge,” which likely means that if you want to serve this as a softer, refrigerated dessert instead of a frozen one, you should double the recipe for the same size pan.
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