30 vanilla wafers
3 eggs, separated
1 lemon, juice and grated rind
1 c. sugar
1 pt. whipping cream
1/4 tsp. salt

Put egg yolks in top of double boiler. Beat with sugar, salt and lemon juice. Stir over hot water until thick - about 15 minutes. Add lemon rind. Let custard cool while you crush wafers with rolling pin in plastic bag. Sprinkle half of crumbs into square glass pan. Beat whipping cream stiff. Beat egg whites stiff. Fold both into custard. Spoon into pan and cover with remaining crumbs. Place in freezer. Remove 20 minutes before serving.