1 1/2 c. biscuit mix
2 tbsp. sugar
3 tbsp. butter
3 eggs, separated
1 tbsp. sugar
1 tsp. grated lemon peel
2 tbsp. lemon juice
1/2 c. sugar
1 c. chilled whipping cream

Heat oven to 375 degrees. Mix baking mix, 2 tablespoons sugar and the butter until crumbly; reserve a 1/2 cup. Press rest of crumbly mixture into ungreased square pan, 9 x 9 x 2 inches. Bake until light brown, 10-12 minutes. Spread reserved crumbly mixture on ungreased cookie sheet. Bake until light brown, about 6 minutes.

Beat egg yolks in a saucepan with fork. Stir in 1 tablespoon sugar, the lemon peel and lemon juice. Cook over low heat, stirring constantly, just until thickened; cool.

Beat egg whites until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat whipping cream in chilled bowl until stiff. Fold egg whites and whipped cream into lemon mixture. Spread over layer in pan; sprinkle with baked crumbly mixture. Freeze until firm, about 4 hours.