Created by Gerry on February 20, 2019
Step 1: Lightly grease an 8 inch pan
Step 2: Melt butter, add graham crumbs mix, reserve 2 tablespoons for topping (I bake base 5 minutes in a 350 oven) cool
Step 3: In a saucepan over medium heat combine ½ cup sugar, lightly beaten egg yolks and lemon juice
Step 4: Cook stirring constantly until thickened, add lemon zest (optional but a great addition)
Step 5: Beat egg whites until almost stiff beat in ¼ cup sugar until stiff peaks form, whip whipping cream
Step 6: Fold meringue into cooled custard together with whipped cream
Step 7: Turn into prepared pan, sprinkle with reserved crumbs and freeze until firm, keeps well in freezer