Frosted Lemon Pie

Directions

1. 1
   Line an 8-inch pie pan with wafer crumbs.
2. 2
   Beat egg yolks until thick.
3. 3
   Add 1/2 cup sugar, water, lemon peel and juice. Cook in a double boiler until very thick, about 12 to 15 minutes. Cool.
4. 4
   Beat egg whites until stiff.
5. 5
   Add remaining sugar gradually; fold into lemon mixture.
6. 6
   Fold in whipped cream.
7. 7
   Pour into pie pan lined with crumbs.
8. 8
   Place, unwrapped, in freezer and let harden, at least 5 hours.