3 eggs
1/2 c. sugar
Juice and rind of 1 lemon
1 c. heavy cream
2/3 c. graham crackers or vanilla wafer crumbs

Mix egg yolks, sugar, lemon juice and rind, and cook over hot, not boiling water. Stir constantly until thick as heavy cream. Remove from heat and cool. Beat egg whites until they stand in peaks and beat cream until stiff. Fold into cooled custard. Sprinkle 1/2 of crumbs on bottom of refrigerator tray, pour mixture on and sprinkle remaining crumbs on top. Freeze until firm.