Frozen Lemon Pie From The Red Barnwestport, Connecticut - egg yolks

Method

• Beat the yolks, salt and sugar in the top of a double boiler. Stir in the lemon juice and rind.
• Cook over hot, not boiling, water until the mixture thickens and coats the spoon.
• Remove from the heat and chill.
• Beat the egg whites until stiff, and fold in the whipping cream and cooked mixture.
• Sprinkle half of the wafer crumbs into a freezing tray, then pour in mixture.
• Top with the remaining crumbs and freeze until firm.
• Serve in finger length slices.
• This may be made a day or two before serving.