1 lb. vanilla wafers, crushed
2 c. sugar
2/3 c. butter, melted
2 pkgs. Knox plain gelatin
1/2 c. cold water
7 eggs, separated
3 lemons
1/4 tsp. salt
1 Spring Form pan or 2 qt. flat baking dish

Mix all but 1/2 cup of vanilla wafers with melted butter. Line the bottom and sides of the pan or baking dish with the crumb mixture. Beat the yolks of the eggs with 1 cup of the sugar until light. Squeeze the juice out of the 3 lemons and add to the yolks. Grate the rind of 2 of the lemons and add to the yolk mixture along with the gelatin. Cook in a double boiler until thick. This becomes a lemon custard. Cool for 30 minutes. Add the salt to the egg whites and beat until stiff. Fold in the other cup of sugar and the lemon custard mixture. Pour into the pan or baking dish, sprinkle with 1/2 cup vanilla wafer crumbs and refrigerate overnight.

This may be served plain or topped with whipped cream with a few drops of Peppermint Extract added to the whipped cream.

HELPFUL HINTS:

1) Be sure the eggs are at room temperature before separating them. They will beat up easier.

2) When lining the pan with the crumbs, I take a piece of wax paper, cut it to the size of the pan and use it to press the crumbs down with my hands into the bottom and sides of the pan or baking dish. This makes the crust more firm.