3 egg yolks
1 c. sugar
1 grated lemon rind
1/2 tsp. salt
1/4 c. lemon juice
1 c. heavy cream
3 egg whites
1/2 box vanilla wafer crumbs

Cook the first 5 ingredients in a double boiler until thick. Let cool. Beat heavy cream and egg whites until stiff. Fold together. Then fold into cool custard mixture. Line bottom of 9x13 inch pan with vanilla wafer crumbs. Pour in lemon mixture and top with remaining crumbs. Cover with foil and freeze until ready to serve.