Lemon Frozen Dessert

From Merle Broadbent

In a saucepan, beat together well:
1/4 c lemon juice
2 egg yolks (save the whites)
1/2 c sugar

Cook slowly, stirring constantly. Cool.

Beat egg whites with 2 T sugar until stiff.

Whip until stiff:
3/4 c whipping cream until stiff

Fold in egg whites.
Stir in the lemon mixture.

Line bottom of a 8 x8 pan with graham cracker crumbs. Pour in the dessert mixture and sprinkle crumbs on top. Freeze.

Best if made 2-3 days ahead.