lemons, juice and rinds
graham cracker crumbs
Mix up egg yolks, sugar and lemon juice and rind to cook in double boiler. Stir constantly until thick as heavy cream. Remove from heat and cool.
Once this has cooled, beat egg whites until they stand in peaks and also beat cream until stiff. Gently fold the whites and cream into the custard mixture.
Sprinkle half of the crumbs into the bottom of a springform pan. Add dessert mixture, and sprinkle remaining crumbs over top. Freeze until firm.
SUGGESTION: Can be eaten this way or topped with a spoonful of syrupy strawberries when served!