1 1/2 c. vanilla wafer crumbs
1 envelope Knox gelatine
1 c. sugar
1/2 c. cold water
4 eggs, separated
3 tbsp. butter
1/2 pt. cream
Juice of 1 lemon and grated rind

Beat egg yolks until thick, add 1/2 cup sugar, grated rind and juice of 1 lemon, 3 tablespoons butter and cook in double boiler until thick. Add gelatin dissolved in the cold water, let cool. Beat egg whites until very stiff and add 1/2 cup sugar. Fold into above mixture and then add 1/2 pint of whipped unsweetened cream.

Line pan with wafer crumbs, pour mixture in pan and sprinkle wafer crumbs on top. Reserve 1/4 cup wafer crumbs to sprinkle over the top. Set in refrigerator to let season. Be sure and beat egg whites very stiff as you can't over beat them.