• Beat egg whites until foamy - slowly add sugar beating well until stiff and glossy.
• Beat yolks until thick, fold into beaten egg whites.
• Fold into egg mixture, already whipped cream, lemon rind and juice.
• Pile into your graham crumb crust pie shell. Sprinkle some crumbs on top.

Freeze about 8 hours. Let pie stand at room temperature 10-15 minutes before slicing.

• Place crumbs in medium mixing bowl; stir in sugar. Stir melted butter into crumb mixture; toss to thoroughly combine.
• Turn the crumb-butter mixture into a 9 inch pie plate. Spread the crumb mixture evenly in the pie plate.
• Press onto the bottom and sides to form a firm, even crust.
  
• Chill about 1 hour or till firm (or bake at 375 degrees F for 6-9 minutes or till edges are lightly brown). Cool on a wire rack before filling.