FROZEN LEMON CUSTARD

Ingredients:

1 can (12oz.) evaporated skim milk

1 cup low-fat (Skim or 1%) or 2% milk

3/4 cup sugar

1 tablespoon lemon zest

2/3 cup fresh lemon juice (about 3 lemons)

*Add a little bit of fat free half & half, for a creamier custard.

Combine evaporated milk, milk and sugar. Stir until sugar has dissolved. Add lemon zest and lemon juice. The lemon juice will curdle the milk and cause the mixture to thicken. Place in a shallow dish and freeze, stirring occasionally during freezing.

*Pictured frozen as popsicles.

Recipe courtesy of Penny Ramey, Salt Lake City, UT