Lemon Torte

1. 1

   In medium saucepan, combine egg yolks, lemon peel, lemon juice, salt and 1/4 cup sugar.

2. 2

   Mix thoroughly and cook over medium heat until mixture just bubbles.

3. 3

   Stir constantly or it will scorch. Cool.

4. 4

   Beat egg whites until frothy.

5. 5

   Gradually add 1/4 cup sugar and beat until mixture forms stiff peaks.

6. 6

   Whip whipping cream. Fold in lemon mixture and egg whites; mix well.

7. 7

   Cover the bottom of 8-inch square Pyrex dish with crushed graham cracker crumbs. Pour lemon mixture over crumbs.

8. 8

   Sprinkle some crumbs on top and freeze at least 4 hours.

No additional tips available.