Lemon Freeze - cooking recipe

Ingredients

3 eggs
1 large lemon
1/2 c. sugar
1 small box vanilla wafers (this is a tiny box of vanilla wafers, 15 wafers)
1/2 pt. whipping cream

Preparation

Divide eggs.
Beat yolks until light.
Add sugar, pinch of salt and juice of lemon.
Cook in double boiler until thick.
Cool. Beat whites and add to cooled mixture.
Whip cream stiff; add to custard.
Crush fine the vanilla wafers.
Put half of the crumbs in bottom of dish.
Pour on custard.
Put other half of crumbs on top. Cover and freeze.
This can be kept for a long time in freezer. Take out 15 or 20 minutes before serving so you can cut it. Especially good for company since it can be made well in advance. Serves 6 to 8.