3 eggs
1/2 c. sugar
1 lemon (juice and rind)
1 c. heavy cream
2/3 c. graham cracker crumbs

Mix egg yolks, sugar, lemon juice and rind. Cook over hot (not boiling) water. Stir constantly until thick as heavy cream. Remove and let cool. Beat egg whites stiff as well as the heavy cream and mix both into the cooled custard.

Sprinkle graham cracker crumbs on the bottom of a refrigerator tray. Add the dessert mixture, sprinkle remaining crumbs over the top and place in the FREEZER until firm.