Lemon Icebox Pudding

When I went to work at Prudential in 1970, there really was a free lunch for all employees. This dessert was one of their most popular.

• Ready In: 23 mins
• Serves: 10

Ingredients

• 1  cup evaporated milk
• 1  tablespoon unflavored gelatin
• 2  eggs, separated
• 1⁄3 cup sugar
• 6  tablespoons lemon juice
• 2  teaspoons  grated lemons, rind of
• 1  cup  vanilla wafer crumbs
• 1⁄2 cup  finely chopped  nuts
• 3  tablespoons  melted butter

Directions

1. Chill evaporated milk for several hours.
2. Sprinkle gelatin over 1/3 cup cold water; let sit 5 minutes.
3. In the top of a double boiler, beat egg yolks and sugar until very light; add lemon juice.
4. Cook over boiling water until thickened, 2-3 minutes.
5. Add lemon peel.
6. Stir in gelatin.
7. Cool until syrupy.
8. Beat egg whites to form stiff peaks.
9. Fold egg whites into cooled gelatin mixture.
10. Whip chilled milk until light.
11. Fold milk gently into gelatin mixture.
12. Blend cookie crumbs, nuts and melted butter.
13. Sprinkle 1/3 of crumbs into the bottom of an 8" square pan.
14. Spoon 1/2 of the lemon mixture over the crumbs.
15. Repeat; end with the last 1/3 of the crumbs.
16. Chill until firm.