Frozen Lemon Dessert - cooking recipe

Ingredients

1 cup graham wafer crumbs (about 26 graham wafers)
3/4 cup granulated sugar
2 egg yolks
2 egg whites
1 tablespoon lemon rind
1/3 cup lemon juice (I large lemon)
1 1/4 cups heavy cream

Preparation

Lightly grease an 8 inch square cake pan. Press 1/2 cup of graham wafer crumbs in pan.
In a saucepan, combine 1/2 cup granulated sugar, 2 egg yolks, 1/3 cup lemon juice and 1 tablespoon of grated lemon rind.
Cook over medium heat, stirring constantly, until thickened. Cool.
Beat the 2 egg whites to form stiff but moist peaks, gradually add 1/4 cup of granulated sugar, beat until stiff and shiny.
Fold meringue into cooled custard together with 1 1/4 cups of whipped heavy cream.
Turn into prepared pan, sprinkle with reserved 1/2 cup of crumbs. Freeze until firm; cut into squares and serve frozen. Makes 9 servings.