1/2 c. sugar
1/4 c. lemon juice
Dash of salt
3 slightly beaten egg yolks
3 egg whites
1/4 c. sugar
1 c. heavy cream (whipped)
1 c. finely crushed vanilla wafers

Combine first 4 ingredients in saucepan. Cook over medium heat stirring constantly until thick. Cool. Beat egg whites stiff and add sugar. Fold into lemon mixture. Fold in whipped cream.

Sprinkle 1/2 cup of crumbs on bottom of 8 inch square pan; spread mixture over crumbs then top with rest of crumbs. Freeze overnight.