4 to 6
By Craig Claiborne
Combine egg yolks, sugar, lime rind and juice in the top part of a double boiler. Cook over hot water, stirring, until slightly thickened. Cool.
Fold in stiffly beaten egg whites. Fold in whipped cream.
Sprinkle half of the crumbs into a large refrigerator tray. Pour in lime mixture. Top with remaining crumbs. Freeze until firm.