Base:
2 c crushed malt meal wafers
3 T butter, melted
1 T sugar
Filling:
3 eggs
1/2 pint whipped cream
2 t lemon rind
1/2 c sugar
2 t lemon rind
1/2 c sugar
1/4 c lemon juice
Mix biscuit crumbs, melted butter and sugar together and press into 2 8” tins retaining 2 T of mixture. Separate eggs and beat whites till glossy, then in sugar till glossy,. Beat yolks till thick and fold in. Whip into crust and sprinkle with reserved crumbs. Freeze.
Source: Onslow College Cookbook, page 118