2 lemons
2 eggs
3/4 c. sugar
3/4 c. whipping cream (I use canned cream)

Cook whipped egg yolks and juice of lemons and 1/2 cup sugar in double boiler or over low fire until thick. When cool, fold in whipped egg whites with 2 tablespoons sugar and cream whipped with 2 tablespoons sugar. Line dessert tray with enough crushed vanilla wafer crumbs to cover bottom of pan. Pour in mixture and sprinkle vanilla wafer crumbs on top.