Lemon Mousse

Directions

1. 1
   Chill milk in the freezer until there are slivers of ice in it; turn into a cold bowl and whip until stiff.
2. 2
   To the whipped milk, add lemon peel.
3. 3
   Add slowly, the juice of the lemons, beating all the time.
4. 4
   Continue beating while adding the sugar slowly.
5. 5
   Crush the crackers and cover the bottom of a 9 x 9 x 2-inch pan with half of them.
6. 6
   Pour the whipped mixture into the pan.
7. 7
   Cover with the remaining crackers.
8. 8
   Cover pan or wrap and freeze in squares.