2 eggs, beaten juice of 1 1/2 lemons 1 cup sugar 1 cup whipping cream 1/2 cup graham cracker crumbs

Combine ingredients and cook in a double boiler until thick. Allow to cool. Whip 1 cup cream. Fold into the lemon mixture.

Cover a shallow square glass pan with graham cracker crumbs, or alternatively, use a glass pie dish. Spread the lemon custard mixture on top.

Refrigerate until ready to serve. Cut into squares if a square pan was used, or wedges if served from a pie dish.

Contributed by: Edit

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