Recipe by Helen Dollaghan, from the Sept. 14, 1975, edition of The Denver Post. Serves 6.
Ingredients
3/4 cup crushed vanilla wafer crumbs
3 egg yolks, well beaten
1/4 cup lemon juice
Grated rind from 1 lemon
1/8 teaspoon salt
1/2 cup sugar
1/2 cup ice cold evaporated milk
3 egg whites at room temperature
Directions
Lightly grease an oblong tart pan or 9×9 baking pan. Press half of the crumbs evenly over bottom of pan. Combine egg yolks, lemon juice, lemon rind, salt and sugar in top of double boiler. Cook mixture over hot water, stirring occasionally, until it is thick. Cool mixture. Beat evaporated milk with electric mixer until peaks form. Beat egg whites until stiff. Combine whipped milk, egg whites and cooked mixture. Spoon mixture over crumbs in pan. Sprinkle top with remaining crumbs. Freeze until firm. Remove from freezer about 15 minutes before serving. Cut in wide slices or squares. (Recipe may be doubled. Wrapped tightly, it may be stored in freezer about one month.)
