3 eggs, leave out one egg white
1/2 cup sugar
grated rind and juice of one lemon
1 tbsp. sugar
1 cup whipped cream
1 box vanilla wafer crumbs

Beat eggs, add sugar and lemon. Cook in double boiler until custard thickens, let cool. Add sugar to egg white and beat. Add to the cooled mixture. Fold in whipped cream. Layer 3/4 of the crumb mixture in 1 - 1/2 quart rectangular baking dish. Spread lemon mixture over crumb layer. Sprinkle the remaining crumbs over the lemon mixture. Put in freezer and chill thoroughly. Cut into squares and serve.