30 lemon or vanilla wafer cookies
4 egg yolks
1/2 c. fresh lemon juice
1 c. sugar, divided
1/2 tbsp. grated lemon zest
4 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 1/2 c. heavy whipping cream

Line bottom and sides of a 8 or 9-inch springform pan with cookies. Set aside.

Combine egg yolks, lemon juice, 1/4 cup sugar, and lemon zest in a large bowl and beat until thick. Let stand at room temperature.

In a large mixer bowl, beat egg whites until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff and glossy.

In a separate bowl, whip heavy cream until stiff and gently fold into yolk mixture. With a wire whisk, gently fold yolk mixture into egg whites. Whisk just until combined. Carefully spoon into prepared pan. Cover with foil and freeze at least 8 hours. Let stand in refrigerator 1 hour before serving. Will keep 2 weeks in freezer.