Lemon Dessert

4 Eggs (Well Beaten)
Juice from 2 small lemon2
1 Cup sugar
1 Cup whipping cream
8 oz vanilla wafers or graham crackers (this is a lot, you could us less)

Mix eggs, sugar and lemon juice with beater and then cook until thick, stirring constantly.  Cool in refrigerator for a thorough chilling.  Whip cream and fold into chilled mixture.

Roll wafers to a fine crumb.  Line one 8x8 Pyrex baking dish with part of the crumbs. Pour in the mixture and sprinkle the top with the rest of the crumbs.  Chill 6 hours.  Best if made the day before.

From An old (1996) ML 6th ward cook book: Jenene Jensen  (pg 144)