CRUST:

1 (12 oz.) box vanilla wafers, crumbled
1 stick butter
8x3 inch springform pan

FILLING:

4 eggs, separated
1 c. sugar
1/2 c. fresh lemon juice
Finely grated rind of 3/4 lemon
Pinch of salt
1 1/2 c. heavy cream

Beat yolks until pale, add 1/4 cup of sugar, beat at high speed. On low gradually add lemon juice. Remove from mixer, stir in rind.

In clean bowl, beat egg whites and salt until they hold shape. Reduce speed, add remaining sugar, 1 or 2 tablespoons at a time. Beat at high speed until marshmallow-like.

In chilled bowl, whip cream until it peaks. In several small additions, fold the yolks into whites. Then fold this mixture into whipped cream. Turn into the crumb-lined pan and smooth the top. Cover airtight with plastic wrap. Freeze overnight or up to 2 weeks.

To remove, use knife around sides, release and remove.