Frozen Lemon Pie-from the Kitchen of Glenda (Thompson)

• 3 egg yolks
• 1 egg white
• 1 cup whipping cream
• 1/2 cup sugar
• 4 Tablespoons lemon juice
• rind of 1/4 lemon
• vanilla wafers

1. Beat egg yolks and all but 1 Tablespoon sugar together in top of double boiler.
2. Add lemon juice and rind. Remove then thick and chill.
3. Beat the egg white and add the 1 Tablespoon sugar.
4. Whip the cream until it still runs from the spoon (not stiff). 
5. Fold the 3 mixtures together.
6. Put a layer of crushed vanilla wafers in a tray lined with waxed paper. Pour cream micture on top of crumbs. Cover with more crumbs and freeze.
7. Serves 6

Note from Glenda-I double this usually as you can keep it for 2 to 3 weeks. 

Peggy in Marlene's kitchen making recipe.