Frozen Lemon Custard
The Christmas Dessert Classic
Feel free to adjust the amount of Topping to Filling as you see fit. A good starting ratio is at least 2 parts topping to 1 part filling.
1/4 C. melted butter
1 1/2 C. Wheaties
1/3 C. brown sugar
1/4 C. nuts
3 eggs separated
1/2 C. white sugar
1C. heavy cream
Juice of 1 lemon
Combine topping ingredients and spread half of the mixture in a refrigerator tray, save the rest for later.
Beat 3 egg whites until they form stiff peaks.
Add and beat white sugar.
In a separate bowl beat 3 eggs yolks, then add to above.
In a separate bowl whip heavy cream, then add to above.
Add lemon juice and gently fold all ingredients together.
Pour custard over flake mixture.
Top with reserved flake mixture.
Freeze overnight for best results.