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 of crumbs. Pour mixture over crumbs. cover with remaining crumbs. Place in freezer.