Frozen Lemon Custard - cooking recipe

Ingredients

2 egg yolks
1/2 c. sugar
pinch of salt

Preparation

Combine in
top of double boiler and cook for 3 minutes over boiling water, stirring constantly.
Add juice of 1 large lemon. Stir
until well blended and set aside to cool.
While cooling, beat
2 egg whites and 1 tablespoon sugar until stiff and glossy. Fold
in
1/2 pint whipping cream slowly and then the
cooled
egg mixture.
Crush
14
vanilla
wafers.
Cover bottom
of 8-inch square pan with crumbs, reserving about 1/3. Pour
filling\tover crumbs and sprinkle remaining crumbs over the top.\tFreeze\tfor
6 to 8 hours.
Cut in squares to serve and decorate with fresh strawberries or peaches.