1 1/2 cups vanilla wafer crumbs
3 eggs — separated
1/2 cup sugar
1 cup whipping cream — whipped
1/4 cup fresh lemon juice
Butter 9 X 9-inch metal baking pan. Press 3/4 cup crumbs into
bottom. Reserve remainder. Chill crust while preparing filling.
Beat whites in large bowl of electric mixer until frothy. Gradually
add sugar and continue beating until soft peaks form.
Add yolks 1 at a time, beating well after each addition. Fold in
whipped cream and lemon juice. Pour into prepared crust.
Sprinkle remaining 1/4 cup crumbs over top. Freeze over-
night before serving.