Lemon Fluff

Crust
1/4 cup melted butter
2 TBS sugar
2 cups crushed graham crackers
press 1/2 of the mixture into 9x13 pan

Filling
1 cup evaporated milk

• Chill in shallow pan in freezer until crystallized and whip until stiff.

Add 1/3 cup lemon juice and whip until stiff

In another bowl add 2 eggs, 1/2 tsp salt and 1/2 cup sugar and whisk. Fold into whipped milk mixture and pour into crust, sprinkle with remaining crumbs and freeze!