3 c. crushed lemon nut crunch cookies
1 tbsp. butter
1 c. sugar
6 eggs, separated
8 tbsp. fresh lemon juice
1/4 tsp. lemon extract (opt.)
Grated rind of 4 lemons
2 c. heavy cream, whipped
4 tbsp. sugar

Reserve 1/2 cup of the crushed lemon cookies and spread the rest evenly over the bottom of a buttered 8"x12" Pyrex baking pan; set aside.

Beat the sugar and egg yolks, add the lemon juice, lemon extract and rind. Cook this mixture in the top of a double boiler of hot but not boiling water until thick, stirring continuously. Cool, remove to a large bowl and fold in the whipped cream.