In a mixing trough, mix the graham cracker crumbs, the 3 tablespoons of
dough, and butter together until combined. Reserve one-fourth of the
assortment.

On the bottom of an 8- x 8-inch pan, lightly press the remaining assortment.

TO MAKE THE PICK: In a stadium, beat the egg yolks until light yellow and
slightly thick. Add the sweetened condensed milk, lemon succus, and nip.
Beat to thicken.

In a separate bowlful, with clean beaters, beat the egg whites until soft
peaks manakin. Gradually add the 3 tablespoons of sugar and continue to beat
until blotto. Gently fold one-fourth of the beaten egg whites into the egg
mixture to relieve. Fold in the remaining egg whites until the mixture is
unvarying. Pour into pan and sprinkle the reserved crust mixture on top.
Freeze for three hours, or until set.

Serve with whipped cream and fresh fruit.