4 eggs (separated)
3/4 c. sugar

Beat egg yolks, adding sugar gradually, beat thoroughly. Put in double boiler, and add 4 tablespoons lemon juice. Stir until thick, remove from heat and add 1 teaspoon grated lemon rind. Cool this mixture.

Beat egg whites until stiff and add 4 tablespoons sugar, fold in one cup cream, whipped, then the yolk mixture and cream. Pour into crumb crust and put in freezer. Let freeze about 3 hours.