Frozen lemon pie

• 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