Fetch Free Reports

1 cup vanilla wafer crumbs or graham cracker crumbs
3 eggs, separated 1 cup sugar
2 tablespoons cold water
Grated rind of 2 lemons
1/4 cup fresh or bottled lemon juice 1 cup whipping cream, whipped

Set aside 1/4 cup crumbs for top, and line an 8inch pie pan with the rest of the crumbs.

Beat egg yolks slightly, in top of double boiler. Add 1/2 cup sugar, water, lemon rind and juice. Cook and stir until thick. Cool.

Beat egg whites until frothy; add remaining 1/2 cup sugar gradually and continue beating until stiff. Fold into lemon mixture. Fold in whipped cream. Pour into crumb-lined pie pan. Sprinkle reserved crumbs over top. Freeze until solid, about 4 hours. Keep in freezer until ready to serve, and serve frozen. Yield: 6 servings.