Lemon Crunch · Oct 23, 04:00 PM by Kim Skene
2 cups graham cracker crumbs
1/4 cup melted butter
2 tbsp sugar
mix together and press into 9×13 pan.
2 – 13oz cans evaporated milk. Pour into a bowl and partial freeze. Then beat until stiff. Stir in 12 oz frozen lemon aid (partially thawed). Beat. Add yellow food coloring for color. Taste and add lemon juice if needed for a more lemon taste. Pour into crust and freeze.
