Preparation:
In medium sized bowl, combine crumbs, 2 tablespoons sugar and melted butter; blend well. Reserve 2 to 4 Tablespoons crumb mixture for topping. Press remaining crumb mixture evenly and firmly around sides and bottom of an ice cube tray or an 8" pie pan. In medium sized bowl, beat egg yolks until very thick and lemon colored. Add sweetened condensed milk and lemon juice; blend well. Beat egg white until stiff but not dry. Gradually beat in remaining 3 Tablespoons sugar. Gently fold into condensed milk mixture. Pour into crumb-lined pie pan. Sprinkle reserved crumbs over top. Place in freezer; freeze until firm. To serve, cut into pie-shaped wedges or bars. |
