Total Calories: 184
In a small mixer bowl at high speed, beat egg yolks until very thick and pale yellow gradually beat in sugar. Add lemon rind, lemon juice and salt and beat until well blended. Transfer to a medium saucepan. Cook and stir over low heat until thickened. Remove from heat cool.
In a small mixer bowl at high speed, beat egg whites until stiff peaks form fold into egg yolk mixture until no streaks remain. Fold in whipped cream.
Spread half of the cookie crumbs in bottom of an 8 x 8 x 2-inch baking dish. Spoon in lemon mixture top with remaining crumbs. Freeze at least 2 hours or until firm.
Can be served straight from the freezer or place in refrigerator 15 minutes before serving.
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