Lemon Freeze

1. 1

   Divide eggs.

2. 2

   Beat yolks until light.

3. 3

   Add sugar, pinch of salt and juice of lemon.

4. 4

   Cook in double boiler until thick.

5. 5

   Cool. Beat whites and add to cooled mixture.

6. 6

   Whip cream stiff; add to custard.

7. 7

   Crush fine the vanilla wafers.

8. 8

   Put half of the crumbs in bottom of dish.

9. 9

   Pour on custard.

10. 10

    Put other half of crumbs on top. Cover and freeze.

11. 11

    This can be kept for a long time in freezer. Take out 15 or 20 minutes before serving so you can cut it. Especially good for company since it can be made well in advance. Serves 6 to 8.

* Per serving · 4 servings · Values may vary.

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