Frozen Lemon Crumb Dessert

Ingredients

• 12 c flour
• 2 Tbsp brown sugar
• 14 c margarine
• 14 c chopped pecans
• 2 eggs separated
• 1 14 oz can Eagle Brand milk
• 13 c lemon juice
• 1 12 tsp grated lemon rind
• 3 Tbsp sugar

Directions

1. Mix flour brown sugar margarine and nuts until crumbly Spread on cookie sheet lined with heavy-duty Reynolds Wrap
2. Bake in 350 oven for 13 to 15 minutes
3. Cool break apart into crumbs Line an 8 12 x 4 12 x 2-inch loaf pan with heavy-duty aluminum foil leaving a 1 12-inch collar around top
4. Spread 23 of crumb mixture in bottom
5. Beat egg yolks until thick and lemon color blend in condensed milk
6. Add lemon juice and rind stir until thickened
7. Beat egg whites until stiff peaks form
8. Fold into lemon mixture
9. Pour mixture into prepared pan sprinkle remaining crumbs on top
10. Freeze until firm
11. When solid cover with piece of foil the size of the top
12. Lift from pan and return to freezer Slice in bars to serve