|Whole wheat cereal flakes||3⁄4 Cup (12 tbs), crushed|
|Eggs||3 , separated|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Lemon rind||1 Tablespoon, grated|
|Lemon juice||1⁄4 Cup (4 tbs)|
Thoroughly grease one of the freezing trays of an automatic refrigerator.
Coat sides and bottom well with a little more than half of the whole wheat cereal flakes which have been finely crushed with a rolling pin.
Beat egg whites until stiff enough to peak.
Gradually add sugar, while beating until stiff and glossy.
Beat egg yolks until thick and lemon colored, then fold into egg white mixture.
Combine cream, lemon rind and lemon juice in a well chilled bowl.
Whip with a well chilled egg beater until stiff.
Fold into egg mixture.
Pour into freezing tray.
Sprinkle remaining crushed whole-wheat cereal flakes on top.
Freeze with cold control at coldest setting until firm.
Cut into squares or slices for serving.