1 c. vanilla wafer crumbs
1 tbsp. butter
2 tbsp. sugar
3 eggs, separated
1/2 c. sugar
1 c. heavy cream, whipped
1/4 c. lemon juice
Grated zest of 1 lemon
Additional whipped cream
Lemon peel slivers

Combine first 3 ingredients in processor and blend. Press into bottom of 9-inch springform pan, reserving 2 tablespoons to sprinkle over dessert. Beat egg whites, gradually adding sugar, beating until soft peaks form. Add yolks, one at a time, and beat well. Fold in whipped cream, lemon juice and zest.

Pour into prepared crust. Sprinkle with reserved crumbs. Cover and freeze overnight. Before serving, garnish with whipped cream and lemon peel slivers.