Source: dLife

Frozen lemon-ice cake made with evaporated skim milk and topped with graham cracker crumbs.

Servings

1 cup Milk, evaporated, nonfat/skim
2 eggs , separated
1 tsp grated lemon rind
0.5 cup fresh lemon juice , divided
0.33 cup sweetener (sugar substitute) , equal to 1/3 cup sugar
0.25 cup Cracker Crumbs, graham, plain

1 Freeze the evaporated skim milk in a 9-inch square baking pan, covered, for about 1 1/2 hours, or until slushy.
2 Combine the egg yolks, lemon rind, 1/4 cup lemon juice, and sugar substitute. Beat with an electric mixture at medium speed until smooth and set aside.
3 In a large chilled bowl, combine the partially frozen milk and the egg whites. Beat with chilled beaters until foamy and then add the remaining 1/4 cup lemon juice. Beat until stiff peaks form and then gently fold the yolk mixture into the milk mixture.
4 Pour the mixture into a baking pan and sprinkle with graham cracker crumbs.
5 Cover and freeze the cake until firm, roughly 4 hours.
6 Cut into squares to serve.

This cool dessert is a great treat in the hot summer months.