3 eggs
1/2 c. sugar
1 lemon, rind and juice
1 c. heavy cream
2/3 c. graham crackers
1 9 x 4 inch aluminum pan

Separate eggs; mix yolks, sugar, lemon juice, and rind and cook over hot but NOT boiling water. Stir constantly until as thick as heavy cream. Remove from heat and cool.

Beat egg white until stiff and fold into cool custard. Beat cream stiffly and fold in gently. Crush crackers to crumbs and sprinkle 1/2 into pan. Add lemon mixture, and sprinkle rest of crumbs on top. Freeze.