Combine ingredients and cook in a double boiler until thick. Allow to cool. Whip 1 cup cream. Fold into the lemon mixture.
Cover a shallow square glass pan with graham cracker crumbs, or alternatively, use a glass pie dish. Spread the lemon custard mixture on top.
Refrigerate until ready to serve. Cut into squares if a square pan was used, or wedges if served from a pie dish.
This recipe has been a Summertime favorite which has been in our family for over 60 years.
Variation: These can be served in custard cups for individual servings.
Submitted by: CM
