2 tbsp. butter
3 c. crushed vanilla wafers
3 egg yolks
1/2 c. sugar
3 tbsp. lemon juice
1 c. cream, whipped
3 egg whites, stiffly beaten

1. Butter a 10" square cake tin very well. Line tin with vanilla wafer crumbs, reserving 1/4 cup for topping.

2. Beat the egg yolks with the sugar and lemon juice. Add to the whipped cream.

3. Fold in the egg whites and pour into the lined tin.

4. Sprinkle remaining crumbs over the top.

5. Place in freezer overnight or until frozen. Serves 8.