1 c. graham wafer crumbs
3 egg yolks
1/2 c. sugar
1/3 c. lemon juice
2 tsp. grated lemon rind
1 c. whipped cream
3 egg whites
1/2 c. graham crumbs

Butter 8 inch square cake pan and sprinkle with 1 cup crumbs. Beat egg yolks until fluffy and lemon colored, add sugar gradually and beat well after each addition. Stir in lemon juice and rind. Beat whipping cream until stiff and fold into lemon mixture. Fold in beaten egg whites. Pour over crumbs. Sprinkle with remaining crumbs. Freeze.