1 (9") nut crust
3 eggs, separated
1/2 c. sugar
1 c. whipping cream, whipped
1/2 tsp. salt
1/2 c. frozen concentrated lemonade
1/4 c. crushed lemon after dinner mints

Prepare nut crumb crust and chill. Beat egg yolks until thick and lemon colored. Add 1/4 cup of sugar, a little at a time, beating constantly. Gradually beat in defrosted concentrated lemonade and fold in crushed mints. Beat egg whites until foamy. Add salt and beat in the remaining 1/4 cup sugar and continue beating until stiff peaks form. Fold in whipped cream. Fold in egg mixture. Carefully turn into crumb crust. Freeze 8 hours, at least.