1 pkg. thin mints, ground or finely chopped
3 eggs, separated
1/2 c. sugar
5 tbsp. lemon juice
1 c. heavy cream, whipped

Mix the egg yolks, sugar and lemon juice together in a saucepan and cook over low heat until thickened, stirring constantly. Cool. Beat egg whites until stiff and fold into sugar mixture. Fold in whipped cream. Cover bottoms of two refrigerator trays with 1/2 of the mint crumbs. Add the cream mixture and cover with remaining crumbs. Freeze and serve. Cut into squares.