Lemon-Coconut Freeze

Directions

1. 1
   Combine graham cracker crumbs and melted butter.
2. 2
   Press firmly into bottom of 9-inch square pan.
3. 3
   Beat egg yolks in large bowl until thick.
4. 4
   Stir in milk, lemon juice and rind until well blended.
5. 5
   Fold in 1 2/3 cups of the coconut and whipped topping. Beat egg whites until stiff, but not dry.
6. 6
   Fold into lemon mixture.
7. 7
   Spoon over crumb crust.
8. 8
   Sprinkle with remaining coconut. Freeze until firm, about 5 hours.
9. 9
   Cut into squares.