Frozen Lemon Crunch

Directions

1. 1
   Blend the first 5 ingredients with hands until mixed.
2. 2
   Spread in a 9 x 13-inch pan.
3. 3
   Place in a 375° oven until golden brown; stir occasionally while browning.
4. 4
   Reserve 3/4 cup for topping. Pat remainder into 10-inch pie tin.
5. 5
   Cool.
6. 6
   Beat egg yolks until light yellow.
7. 7
   Gradually add 1/2 cup white sugar; continue beating until thick and light.
8. 8
   Add lemon juice; beat.
9. 9
   In separate bowl, beat egg whites until stiff, adding remaining white sugar.
10. 10
    Whip cream; fold into egg white mixture.
11. 11
    Fold in egg yolk mixture and pour into crust.
12. 12
    Add topping and freeze.
13. 13
    Yields 8 servings.