Sweet Saturday

Memorial day kicks off the summer season and keeping with tradition there will be tons of BBQ to celebrate the holiday.I have the perfect way to impress your friends and cool down than with this absolutely easy yet beyond belief delicious frozen lemon cream cupcake. 

Lemon Cream
1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream

Crust
1/4 cup salted butter (you can use unsalted but the salt in the butter gives a little savory to the tart and sweet of the cream)
1/2 cup crushed graham crackers
1/2 cup crushed corn flakes
2 tablespoons sugar

Fruit, mint or candied lemon for garnish

To make the lemon cream:
Combine sugar, lemon juice and rind into a large bowl. Gradually beat in the cream. You do not want the cream to be stiff, just enough to mix everything and to have a heavy texture but not a full stuff whipped cream texture.

To make the crust:
Melt butter in a pan over low heat and stir in crushed graham crackers, corn flakes and sugar. Take off of the heat and mix together.

Line cupcake/muffin pan with cupcake liners and spoon crust mixture into the bottom to make a crust. Next scoop in the lemon cream-have it reach just about to the top

Place cupcake pan in the freezer for at least 3 hours for small bite size cupcakes and over 4 for jumbo size. Take out and garnish with fruit, lemon candy or mint.

I took the cream out of the wrapper so you could see what it looks like but serving at a BBQ or party, I could leave them in the wrapper. You can eat them in a single bite or with a spoon and just like ice cream they will melt in the heat so take them out at the last minute.

I can't believe how easy something this decadent is! The combo of the graham cracker with the lemon cream is to die for! Make these for your next get together and you will be the life of the party! People will bow at your feet. I promise!