Frozen Lemon Dessert © 1971

16 graham crackers, finely crushed
1/4 cup sugar
1/4 cup butter, softened
2 egg yolks
1 egg
1/2 cup sugar
1/4 cup lemon juice
1/4 teaspoon salt
1 cup heavy cream, whipped
2 teaspoons grated lemon rind
1 teaspoon vanilla

Mix crumbs and sugar; blend in butter. With back of spoon, press 2/3 of crumb mixture firmly into bottom of refrigerator tray. Reserve remainder of crumbs for top of dessert. Chill crust. Beat egg yolks, egg and sugar together until very thick. Stir in lemon juice and salt. Cook over simmering water, stirring constantly until mixture thickens. Turn mixture into a bowl and cool. Beat heavy cream until it piles softly. Fold with lemon rind and vanilla into egg mixture. Turn into refrigerator tray over crumb crust and sprinkle with reserved crumbs. Freeze until firm. Cut into wedges. Serves 6.

150 Luscious Refrigerator Desserts