Frozen Lemon Sherbet

Directions

1. 1
   Beat egg yolks until thick and light in color.
2. 2
   Gradually add sugar.
3. 3
   Then lemon juice and rind and salt.
4. 4
   Fold in whipped cream then fold in stiffly beaten egg whites.
5. 5
   Cover bottom of refrigerator tray with cracker crumbs (graham).
6. 6
   Pour sherbet mixture over crumbs.
7. 7
   Sprinkle a little crumbs on top in a swirl affect.
8. 8
   Freeze until firm.
9. 9
   Cut in squares.
10. 10
    Makes 2 qts. or 1 small ice tray.