Mix up egg yolks, sugar and lemon juice and rind to cook in double
kettle. Stir constantly until thick as heavy bat, Remove from heat
and poise. Once this has cooled, beat egg whites until they stand in
peaks and also beat cream until cockeyed. Gently fold the whites and
cream into the custard assortment. Sprinkle half of the crumbs into the
bottom of a springform pan.
Add dessert assortment, and sprinke remaining crumbs over top. Freeze
until firm. Suggestions: Can be eaten this way or topped with a
spoonful of viscous strawberries when served!