Instructions: Bring milk to a simmer in a 3-quart saucepan over medium heat. Stir in sugar.

Slowly add semolina, Cream of Wheat, lemon zest and juice. When thickened to pudding consistency, remove from heat and add vanilla. Pour into a greased 13-by-9 inch dish and refrigerate until firm or chill, wrapped, overnight. Cut into 1 inch squares.

Beat eggs. Finely crush corn flakes. Dip custard squares in beaten egg, letting excess drip off. Roll in cornflake crumbs. Heat oil in a skillet until hot, and fry squares until golden brown on both sides.

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