Light and refreshing, a dessert there will always be room for!
Preheat oven to 350F.
Grease an 8x8 inch springform pan lightly with butter.
In a small bowl, mix together the graham crumbs and softened butter to form a crumble mixture.
Place the crumb mixture into the springform pan and pat down with your fingertips.
Place into the preheated oven and bake for 10-12 minutes.
Remove and place onto a cooling rack.
Cool to room temperature, then place into the freezer for 10 minutes.
Place a glass or metal mixing bowl into the freezer to chill.This will be used for the whipping cream.
In a saucepan combine the sugar, egg yolks, lemon juice and lemon rind. Cook over medium heat and stir constantly until the mixture has thickened. Watch it does not scorch.
Remove from heat and let cool completely.
In a clean mixing bowl, beat the egg whites with an electric mixer until stiff moist peaks form.
Gradually beat in the sugar and beat until stiff and shiny.
Pour the heavy cream into the chilled mixing bowl, using an electric mixer beat the heavy cream until firm peaks form.
Fold the cooled lemon mixture into the egg white mixture.
Gently fold the whipped cream into the lemon/egg white mixture.
Remove the crust from the freezer and place the lemon filling onto the crust.
Cover the dessert with plastic wrap and place into the freezer.
Freeze for a few hours until firm.
To serve, remove the outside of the springform pan, slice and serve.
Garnish with a piece of lemon if desired.