1 1/2 c. vanilla wafers, crushed
6 egg yolks, beaten 1 c. & 2 tbsp. sugar
Juice of 2 lemons
Rind of 2 lemons
2 c. whipped whipping cream or 1 med. Cool Whip

Cook yolks, sugar, juice and rind until thick. (Cook over low heat and stir constantly.) Cool. When cool, fold in 2 cups whipping cream (whipped) or 1 medium Cool Whip and 6 egg whites, beaten stiff.

Pat a layer of wafers on bottom of pan, add filling, then remainder of crumbs. Freeze in 9 x 13 inch pan. This can be kept frozen in freezer for weeks if well covered. Serve in squares with dab of Cool Whip and a maraschino cherry on top.