3/4 c. vanilla wafer crumbs
3 egg yolks, well beaten
1/4 c. lemon juice
Grated rind of 1 lemon
1/8 tsp. salt
1/2 c. sugar
3 egg whites, beaten stiff
1/2 c. evaporated milk, chilled

Line refrigerator tray with half the vanilla wafer crumbs. Combine egg yolks, lemon juice, rind, salt, and sugar. Cook in double boiler until thick; cool. Whip milk and add, with the beaten egg whites to the lemon mixture. Pour over crumbs in refrigerator tray. Cover with remaining crumbs and freeze.