Frozen Crystal Lemon Pie
|Eggs||3 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lemon zest||1 Teaspoon|
|Whipping cream||1⁄2 Pint, whipped|
|Vanilla wafers||1 Cup (16 tbs), crushed|
Beat egg yolks; add sugar, lemon zest, and juice.
Cook gently until thickened; cool.
Fold whipped cream, into custard; fold in stiffly beaten egg whites.
Crush enough vanilla wafers to cover the bottom of a freezing tray, pan, or dish.
Pour lemon mixture over crumbs; cover top with crumbs.
Place in freezer for at least 24 hours.
Remove from freezer 10 minutes before serving; cut into squares or slices.