3 egg yolks
1/8 tsp. salt
1/2 c. sugar
1/2 tsp. grated rind
1/3 c. lemon juice
3/4 c. crushed vanilla wafers
3 egg whites
2 tbsp. sugar
1 c. heavy cream, whipped

Mix egg yolks, salt, sugar, grated rind, and lemon juice. Cook in double boiler to make custard. Cool. Beat egg whites. Add 2 tablespoons sugar; fold into whipped cream. Put layer of cookie crumbs in freezing pan. Pour over custard. Cover with cookie crumbs. Freeze. Serves 6 to 8.