Jenny's blog: "good stuff to eat"

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. This recipe has been a Summertime favorite which has been in our family for over 60 years. Variation: These can be served in custard cups for individual servings.