3 eggs, separated
1/2 tsp. cream of tartar
1/2 c. sugar
1 c. chilled whipping cream
2 tsp. grated lemon peel
1/4 c. lemon juice
Graham cracker crust

Prepare pie crust reserving 3 tablespoons crumbs. Use 1 1/2 cups graham crackers, 1/3 cup melted butter, 3 tablespoons sugar. Bake pie crust.

Beat egg whites and cream of tartar in 2 1/2 quart bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Beat egg yolks until thick and lemon colored. Fold into meringue.

Beat whipping cream in chilled bowl until stiff. Fold whipped cream, lemon peel, and juice into egg mixture. Pour into crust. Sprinkle with reserved crumbs. Freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving.