Frozen Lemon Mousse

Directions

1. 1
   In a small heavy saucepan or the top of a double boiler, combine egg yolks, 1/4 cup sugar, lemon juice and rind.
2. 2
   Whisk over low heat just until creamy and slightly thickened.
3. 3
   Cool.
4. 4
   Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks.
5. 5
   Fold into lemon mixture.
6. 6
   Whip cream and fold in gently.
7. 7
   Sprinkle pan or baking cups with a thin layer of vanilla wafer crumbs and pour mixture over.
8. 8
   Freeze until firm.
9. 9
   To serve, unmold individual mousses from baking cups or cut mousse in pan into squares.