Frozen Graham Custard

2 Eggs

1/2 c Sugar

1 t Vanilla

2 t Lemon juice

1 1/3 c Evaporated milk, chilled

3/4 c Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry