Frosty Lemon Squares

This light, inexpensive, make- ahead recipe is from the old Farm Journal “Thrifty Cook Book”. It’s a cool ending to a summer meal.

Frosty Lemon Squares
1 Cup Graham Cracker Crumbs
2 Tablespoons Butter
2 Large Eggs -- separated
1 1/3 Teaspoons Grated Lemon Peel -- be sure not to get any white pith
1/3 Cup Lemon Juice from 1 lemon
2/3 Cup Sugar
Dash Salt
2/3 Cup Dry Skim Milk
2/3 Cup Water
Toss graham cracker crumbs and butter, save 1/4 cup for topping, sprinkle remaining crumb mixture evenly over bottom of 9" square pan lined with parchment or foil with "handles". Freeze while completing remainder of recipe.
Beat together egg yolks, lemon peel and juice, sugar and salt until well blended.
Combine egg whites, dry milk and water in large mixer bowl; beat at high speed about 5-6 minutes, until stiff peaks form. At lowest speed, slowly beat in egg yolk-lemon mixture just until blended. Fold carefully, and then pour over crumbs in pan. Carefully fold in any separated lemon mixture. Sprinkle remaining crumbs evenly over top. Freeze, covering pan tightly with foil.
Remove from pan, dipping briefly in hot water if necessary. Cut into squares to serve. Makes 9 generous servings. Keeps several days in the freezer.
Summer 2010 cost: $2.59 per recipe or 29¢ per serving.
Yield:   9" Sq Pan
Per Serving: 172 Calories; 5g Fat (23.9% calories from fat); 5g Protein; 28g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 147mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.