Frozen lemon dessert

Directions: Watch the youtube video

Throw a small mixing bowl into the freezer. You'll use this bowl to whip up the egg whites later...

In a large bowl, crush up the Graham Crackers with the bottom of a juice glass, or use your food processor... but you don't have to pulverize them into dust! Add the Brown Sugar and combine well with the crumbs. Now add the melted butter, and toss to thoroughly mix. Set aside.

In another big bowl, whisk the egg yolks until lighter in color and frothy. Add 2 tsps of the regular sugar, and whisk... Pour in the Lemon juice and the other 2 tsps of sugar. Whisk! Now add the can of condensed milk... and whisk away! You want the mix to get lots of air in there. Add in the Lemon Zest... whisk! Set aside.

Get your bowl from the freezer. Add your egg whites and use a hand mixer if you have one, you need to whip the egg whites until they are fluffy with nice stiff peaks. Okay Start whipping the egg whites... whip them good.

Once all fluffed up, fold them gently into the pie mixture... keep gently folding until the egg whites are nicely incorporated.

Now fill the bottom of your little mason jars with a few scoops of the Graham Cracker mixture... use a tall shot glass to mash the crumbs gently down, and up the sides of the jars about 3/4 up the side. That will leave you with a nice hole to fill with the lemon mix you created.

Now fill each of your jars with the crackers in them to the top with the lemon pie mix. You can sprinkle any left over crumbs on the top if you wish. Screw on the lids, and freeze until solid. Grab your Sauvignon Blanc and enjoy! Cheers!!!