Frozen Lemon Dessert

4 egg yolks

2/3 c sugar

1 tbsp grated lemon rind

¼ c lemon juice

1/8 tsp salt

4 egg whites at room temp

1 c heavy whipping cream, whipped

¾ c crushed vanilla wafers

In a mixer bowl at high speed, beat egg yolks until very thick and pale yellow; gradually beat in sugar. Add lemon rind, lemon juice, and salt and beat until well blended. Transfer to a saucepan. Cook and stir over low heat until thickened. It burns easily, so watch diligently. Remove from heat; cool.

In a mixer bowl at high speed, beat egg whites until stiff peaks form; fold into egg yolk mixture until no streaks remain. Fold in whipped cream.

Spread half of the cookie crumbs in bottom of 8x8x2-inch baking dish. Spoon in lemon mixture; top with remaining crumbs. Freeze at least 2 hours or until firm.

Plate up 15 minutes before serving so it has time to thaw a bit but not get too soft.

Note: Two lemons will give you 1 tbsp grated lemon rind and ¼ c lemon juice.