1 egg, well beaten
1/4 c. lemon juice
1/2 c. sugar
1/8 tsp. salt
1 tsp. shredded lemon peel
1/2 tsp. vanilla
2-3 drops yellow food coloring
1/4 c. melted butter
1/2 c. brown sugar, firmly packed
Pinch of nutmeg
1/2 c. chopped nuts
3 c. Corn Chex cereal, crushed
3/4 c. grated coconut
1 c. heavy cream, whipped
Line bottom & sides of a loaf pan with waxed paper, extend paper over rim. Combine egg, lemon juice, sugar, salt & lemon peel. Heat and stir over hot, not boiling, water until mixture coats the spoon, about 12-15 minutes. Remove from heat. Stir in vanilla & food coloring. Cool thoroughly. Combine butter, brown sugar & nutmeg. Add nuts & Chex crumbs. Mix until evenly blended. Reserve 3/4 c. crumb mixture for topping. Press remaining crumbs into prepared pan. Fold coconut & whipped cream into cooled lemon mixture. Spoon into pan. Top with reserved crumbs. Press crumbs together lightly. Cover. Freeze 6 hours or overnight. Makes 8 servings.
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