Lemon Torte - cooking recipe

Ingredients

16 or more graham cracker squares, crushed
3 eggs, separated
1 Tbsp. grated lemon peel
1/4 c. lemon juice
1/8 tsp. salt
1/4 c. sugar
1/4 c. sugar
1 c. whipping cream or 2 c. thawed whipped topping

Preparation

In medium saucepan, combine egg yolks, lemon peel, lemon juice, salt and 1/4 cup sugar.
Mix thoroughly and cook over medium heat until mixture just bubbles.
Stir constantly or it will scorch. Cool.
Beat egg whites until frothy.
Gradually add 1/4 cup sugar and beat until mixture forms stiff peaks.
Whip whipping cream. Fold in lemon mixture and egg whites; mix well.
Cover the bottom of 8-inch square Pyrex dish with crushed graham cracker crumbs. Pour lemon mixture over crumbs.
Sprinkle some crumbs on top and freeze at least 4 hours.