Lemon Ribbon Torte

6 tbsp. Butter melted
1 tbsp. Lemon peel
1/3 cup fresh lemon juice
1/8 tsp. salt
1 cup sugar
2 eggs plus 2 egg yolks slightly beaten
20 Oreo cookies
¼ cup butter, melted
1 quart vanilla ice cream

Combine in double broiler butter, lemon peel, lemon juice, salt and sugar. Add eggs and cook over boiling water, beating constantly with a wire whisk until thick and smooth. Cool. To make crust, place whole cookies in food processor and process until crumbs remain. Add remaining butter and mix. Press into a spring form pan. Spread 2 cups ice cream on crust; freeze until hard. Spread half of the sauce over the frozen ice cream; freeze until hard. Repeat. Serve with whipped cream and decorate with twisted lemon slices or chocolate crumbs.