Crush 14 graham crackers with a rolling pin. Blend 1/2 stick butter with crumbs and pat into pie pan.

To make the filling, beat together 3 egg yolks and 1 cup sugar. Stir in the juice of 2 large lemons. Place in double boiler and cook to custard consistency. Beat 3 egg whites very stiff and fold into custard thoroughly. Put this filling into crust and bake in 325-degree oven until set.

Whip until stiff 1/2 pint whipping cream. Cover pie when cool with this whipped cream, just before serving.

Before adding a moist filling to an unbaked pie crust, it is best to brush its surface with a small amount of lightly beaten egg white, then chill the crust. This prevents moisture from filling from penetrating far into crust.