3 eggs
1/4 c. lemon juice
1/2 c. + 1 tbsp. sugar
Grated rind of 1/2 lemon
1/8 tsp. salt
1 c. whipped cream (I use Dream Whip)
3/4 c. crushed graham crackers

1. Separate eggs and beat yolks.

2. Add 1/2 cup sugar and beat well.

3. Add lemon juice, rind and salt.

4. Cook over boiling water until thickened, 10 minutes; cool.

5. Beat egg whites until stiff. Add 1 tablespoon sugar.

6. Fold into custard mixture.

7. Beat cream until stiff and fold into mixture.

8. Butter refrigerator tray (or pie pan) and sprinkle with 1/2 of the crumbs.

9. Pour in custard and sprinkle rest of crumbs on top.

10. Freeze.