1 1/2 c. vanilla wafer crumbs
3 eggs, separated
1/2 c. sugar
1 c. whipping cream, whipped
1/4 c. fresh lemon juice
1/3 c. finely chopped pecans

Press 3/4 cup crumbs into bottom of a 9 x 9 inch buttered pan. Chill crust while preparing filling. Beat egg whites in large bowl until frothy. Gradually add sugar and continue beating until soft peaks form. Add yolks to whites one at a time, beating well after each addition. Fold in whipped cream and lemon juice. Pour into prepared crust. Combine remaining wafer crumbs with pecans and sprinkle over top. Freezer overnight before serving. Serves 9-12.