Lemon Torte

• 16 or more graham cracker squares, crushed
• 3 eggs, separated
• 1 Tbsp. grated lemon peel
• 1/4 c. lemon juice
• 1/8 tsp. salt
• 1/4 c. sugar
• 1/4 c. sugar
• 1 c. whipping cream or 2 c. thawed whipped topping

1. In medium saucepan, combine egg yolks, lemon peel, lemon juice, salt and 1/4 cup sugar.
2. Mix thoroughly and cook over medium heat until mixture just bubbles.
3. Stir constantly or it will scorch. Cool.
4. Beat egg whites until frothy.
5. Gradually add 1/4 cup sugar and beat until mixture forms stiff peaks.
6. Whip whipping cream. Fold in lemon mixture and egg whites; mix well.
7. Cover the bottom of 8-inch square Pyrex dish with crushed graham cracker crumbs. Pour lemon mixture over crumbs.
8. Sprinkle some crumbs on top and freeze at least 4 hours.

graham cracker squares, eggs, lemon juice, salt, sugar, sugar, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476125 (may not work)