Recipe - Frozen Lemon Dessert

16 Graham crackers; finely
crushed
One fourth cup Sugar
One fourth cup Butter; softened
2 Egg yolks
1 Egg
One half cup Sugar
One fourth cup Lemon juice
One fourth teaspoon Salt
1 cup Heavy cream; whipped
2 teaspoon Lemon rind grated
1 teaspoon Vanilla

Mix crumbs and sugar, blend in butter. With back of spoon, press 2/3 of
crumb mixture into bottom of metal refrigerator tray. Reserve
rrrrrrrremainder of crumbs for top ot 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 misture 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 refrigertor tray
over crumb crust and sprinkle with reserved crumbs. Freeze until firm. Cut
into wedges.

Recipe by: Sarah Elizabeth BartonMother Posted to TNT Prodigy's Recipe
Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jul 23,
1997