Frozen Pineapple Torte

3 egg yolks
1/2 c. sugar
1 (9 oz.) can crushed pineapple, drained
2 Tbsp. lemon juice
3 egg whites
2 Tbsp. sugar
1 c. heavy cream, whipped
2 c. vanilla wafer crumbs
Dash of salt

Beat egg yolks, salt and 1/2 cup sugar; add pineapple syrup and lemon juice. Cook over hot, not boiling water until mixture coats spoon, stirring constantly. Add pineapple; cool. Make meringue of eggs and 2 tablespoons sugar. Fold in whipped cream and custard. Coat sides of oiled refrigerator tray with wafer crumbs. Spread half the remaining crumbs over bottom. Pour in custard mixture; cover with remaining crumbs. Freeze firm, about 3-4 hours. Serves 6-8.