Lemon Snow Freeze

Lemon Snow Freeze

Lemon Snow Freeze, a vintage clipped recipe


1 cup graham cracker crumbs
6 tablespoons sugar
3 tablespoons melted butter
2 eggs, separated
1 can (1 1/3 cups) Eagle Brand Sweetened Condensed Milk
1 tablespoon lemon rind
1/2 cup lemon juice
1 can Baker's Angel Flake Coconut


Combine graham cracker crumbs with 2 tablespoons of the sugar, and melted butter. Press mixture on bottom and sides of lightly buttered refrigerator tray; chill.  Beat egg yolks until thick. Combine with Eagle Brand Milk. Add lemon rind and juice gradually, stirring until thick. Stir in 1 cup Baker's Coconut. Whip egg whites, until foamy. Gradually beat in rest of sugar, then beat until stiff. Fold into lemon mixture. 

Pour into the tray. Sprinkle top with remaining coconut. Chill in freezer until firm, about 4 to 6 hours. 

Creamy smooth Eagle Brad and tender Baker's Angel Flake Coconut combine to make this the heavenliest frozen dessert ever. Easy - there's no cooking, no second beating, no refreezing. 

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