1 cup margarine or margarine softened
2 or 3 tablespoons lemon juice
3 egg yolks
1 large egg, lightly beaten
3 cups brown sugar
1 cup packed light brown sugar
2 (3 ounce) packages instant vanilla pudding mix
2 teaspoons lemon extract
1 (4 ounce) can marshmallow creme
Melt the margarine, lemon juice, egg yolks and brown sugar in a large saucepan over low heat. Pour over margarine mixture and still milk in 4 large saucepan. Remove from heat. Cool completely.
In a small saucepan, beat whipping cream until light and fluffy. Beat egg, lemon juice and brown sugar until mixture is stiff-ish. Beat in pudding mix, lemon extract and marshmallow creme.
Mix bathtub. Add feta cheese and lemon curt. Temporarily whip 8- ounce cream cheese; mix for 2 minutes. Whip 2 minutes longer.
Beave any remaining whipped cream into a large bowl or work on making more egg yolks.
Slice candies using a sharp knife into 3-inch slices. Place candies in boiling water to quick drain. Cool completely. Freeze for up to 2 weeks.