3 eggs
1/2 c. sugar
2 tbsp. sugar
1/8 tsp. salt
1 lemon rind
1/4 c. lemon juice
3/4 c. vanilla wafers or graham wafers, crushed
1 c. whipping cream

Beat egg yolks; add 1/2 cup sugar, salt, rind, and juice. Cook in double boiler until like custard. Beat egg whites. Add 2 tablespoons sugar. When custard is cool, fold in egg whites and whipped cream. Spread half the crumbs in refrigerator tray or other pan. Cover with lemon mixture; sprinkle remaining crumbs on top. Chill 24 hours.