6 eggs, separated
1 c. sugar
1 tbsp. grated lemon rind
10 tbsp. lemon juice (approx. 3 lemons)
2 c. whipped cream
45 vanilla wafers, crushed (1, 7 1/4 oz. box)

In a large bowl beat egg whites until stiff; gradually beat in the sugar. Beat until thick and shiny. In a medium bowl, beat egg yolks until thick and light colored. Beat in lemon rind and lemon juice. Fold egg yolk mixture into egg whites.

Beat cream in chilled bowl until it holds a shape. Fold into egg white mixture. Sprinkle half of the vanilla wafer crumbs in bottom of buttered 13 1/2 x 8 1/4 x 2 inch pan. Pour in lemon mixture and lightly smooth with a spatula. Sprinkle with remaining crumbs. Put in freezer overnight. Cut into squares to serve.