Lemon Torte

Directions

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