3 eggs
1/2 cup sugar
4 tbsp. lemon juice
1/2 pint cream (8 oz.)
14 vanilla wafers
pinch of salt

Separate egg yolks from white and set whites aside. Beat egg yolks until light and creamy. In the top of a double boiler, combine sugar and lemon juice with beaten egg yolks.

Cook over boiling water (in double boiler) until thickened and mixture coats the back of a spoon. Remove from heat and allow to cool for 10 minutes.

Whip cream until peaks form then fold cooked egg mixture into the cream.

Beat egg whites until stiff. Fold in the beaten egg whites last. Pour into a tray lined with wafers and freeze.

This is from a 90 year old recipe (Grandmother Winesett's) and is a family favorite tradition for Summer Holidays.