Lemon Legend (also known as Lemon Fluff Freeze)

This has been Steve's favorite recipe for most of his life. Here's the recipe as I received it:

3 eggs, separated
5 Tbsp. lemon juice
1/2 Cup sugar
1/2 pint cream
graham cracker crumbs.

Now, the truth:
I usually quadruple the recipe, and I use Cool Whip instead of whipping cream. This is an easy recipe, but it messes up the entire kitchen - lots of bowls and utensils.

Here are the quadruple amounts and directions:

1 dozen eggs, separated
1 1/4 Cups lemon juice
2 Cups sugar
36 ounces Cool Whip, thawed
about 1/2 box of graham cracker crumbs

• Beat the yolks until they are thick. Add the lemon juice.
• Beat the whites until they are stiff.  Add the sugar.
• Fold the two mixtures together.
• Fold in Cool Whip - this takes a lot of folding.
• Sprinkle crumbs in the bottom of two 9X12 pans.
• Spread the lemon mixture on top of crumbs.
• Sprinkle more crumbs on top.
• Cover and Freeze.
• To serve, cut in squares.  

This keeps a long time covered tightly in the freezer.