Frozen Lemon Dessert

4 eggs, separated
2/3 cup sugar
1/4 cup lemon juice
1 Tbsp. grated lemon peel
1/8 tsp. salt
1 cup whipping cream, whipped
3/4 cup crushed vanilla wafers

Beat egg yolks till very thick and light; gradually beat in sugar, beating well after each addition. Add lemon juice, lemon peel and salt; blend well. Cook in double boiler over hot water, stirring constantly, till thick. Remove from heat; cool. Beat egg whites until stiff peaks form; fold into thickened mixture. Fold in whipped cream. Spread half the crumbs on the bottom of freezer tray. Spoon in lemon mixture; top with reserved crumbs. Freeze till firm, several hours or overnight.