Method

Beat yolks, salt and sugar in the top of a double boiler. Stir in lemon juice and grated rind; cook over hot, not boiling, water until mixture thickens and coats spoon. Remove from fire and chill.

Beat egg whites until stiff, and fold in whipped cream and cooked mixture.

Sprinkle half of the wafer crumbs in freezing tray, then pour in mixture. Top with remaining crumbs and freeze until firm. Serve in finger-length slices.

Contributor: Shari Dewey

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