From the National Archives

1/2 C fine graham cracker crumbs

3 eggs, whites and yolks separated

1/2 C sugar

1 C whipping cream

1 lemon, both the juice and grated rind

Grease a 9" round pie pan.

Sprinkle with half of the graham cracker crumbs.

Set aside.

 

Beat three egg whites until frothy.

Gradually add sugar as you continue to beat until stiff and glossy.

 

Separately beat the egg yolks until thick and lemon-colored.

Fold beaten yolks into egg white mixture.

 

Separately, mix and beat until stiff the whipping cream, grated lemon rind (doesn't say how much), and 1/4 cup lemon juice, Use more lemon juice to taste.

 

Fold whipped cream mixture into egg mixture.

 

Pour all of this into the pie pan and sprinkle the top with the remaining graham cracker crumbs.

 

Freeze until firm.