This is a light and delicious dessert, almost like eating a lemon cloud!
1/2 Cup Sugar
Rind and Juice of 1 Lemon (Meyer Lemons are great in this!)
1 Cup Heavy Cream
2/3 Cup Vanilla Wafer Crumbs
Separate eggs. Mix yolks, sugar, lemon juice and rinds. Cook over boiling water until thick (double boiler). Stir constantly; cool. Beat egg whites until they form peaks and fold into cooled lemon mixture. Beat cream until stiff and then beat into mixture. Sprinkle crumbs onto the bottom of an 8 inch dish and pour in mixture. Freeze until firm.
Remove from freezer 15 minutes prior to serving
The best way to make vanilla crumbs is to place the wafers between plastic wrap. Cover plastic with a dish towel or paper towel, and then roll with a rolling pin or the side of a large jar. The dish towel eliminates stray crumbs falling onto the floor.
You can also place the mixture into individual desert dishes and freeze, without the vanilla wafer crumbs.