3/4 cp sugar
3 tbsp lemon juice
grated rind 1/2 lemon
1/4 tsp salt
1 cp crushed pineapple
1 cp whipping cream
1 - Beat yolks and add sugar gradually.
2 - Add juice and rind of lemon and beat until thick.
3 - Beat whites with 1 tbsp sugar until stiff.
4 - Add to egg yolk mixture then add whipped cream and well-drained pineapple.
5 - Line refrigerator pan with waxed paper.
6 - Put crumbled vanilla wafers in bottom of pan.
7 - Then add lemon mixture and put crumbled vanilla wafers on top.
8 - Freeze for 24 hours.