Lemon Icebox Dessert - cooking recipe

Ingredients

1 c. sugar
3 egg yolks
1/4 c. lemon juice
1 tsp. grated lemon peel
pinch of salt
3 egg whites
1/2 pt. whipping cream

Preparation

Combine yolks, juice, rind, salt and sugar in double boiler. Cook until slightly thick.
Cool.
Whip cream; whip egg whites. Fold into lemon mixture and put in 9 x 12-inch Pyrex pan lined with graham cracker crust.
Freeze overnight.
Crumble crumbs on top too.
Serves 12.