Lemon Mousse

1 large can evaporated milk

1 Tbsp grated lemon peel

12 graham crackers

juice of two lemons

1 cup sugar

Chill milk in freezer until slivers of ice form. Turn into a cold bowl and whip. Put in lemon peel and slowly add juice, beating all the time. Continue beating while adding sugar slowly. Crush crackers and cover bottom of pan with ½ of crumbs. Pour mixture over crumbs. cover with remaining crumbs. Place in freezer.