Frozen Lemon Dessert

Frozen Lemon Dessert

¼ cup butter

1/3 cup brown sugar, packed

1 ½ cup wheaties

1/3 cup chopped nuts

3 eggs, separated

½ cup sugar

1 cup whipping cream

Grated rind and juice of one lemon (about 4 tbsp.)

Melt butter in a pan and blend in brown sugar. Cook over low heat stirring constantly to crack stage 250 degrees. Remove from heat. Add wheaties and nuts. Stir until well-coated. Spread mixture in a thin layer on a baking sheet to cool.

Beat egg whites until stiff. Gradually add ½ cup sugar to make a meringue. Beat 3 egg yolks until thick and lemon colored. Fold into meringue. Mix whipping cream, lemon rind and lemon juice and beat until stiff. Fold into egg mixture.

Sprinkle half of crumbled nut crunch mixture in bottom of buttered refrigerator tray. Pour in lemon filling and sprinkle remaining crunch mixture on top. Freeze until firm. Serve as squares or slices. Serves 10 to 12