Creamy Frozen Lemon Pudding - cooking recipe

Ingredients

6 eggs, separated
1 c. sugar
1/2 pt. whipping cream
2 lemons (juice and rind)
1/2 c. graham cracker crumbs

Preparation

Grease spring-form pan with butter.
Place tinfoil on cookie sheet under pan in case of dripping.
Sprinkle 2 tablespoons crumbs on sides and bottom of pan.
Beat 6 egg whites with 1/2 cup sugar until light and fluffy.
Whip the cream in large bowl.
Fold in egg yolks then egg whites, then juice and rind.
Place 1/2 lemon mix in pan and cover with remaining crumbs.
Add rest of lemon mixture. Freeze, covered.
Allow 5 to 10 minutes to thaw.