1/2 cup milk, divided
3 eggs lightly beaten
1 tablespoon grated lemon zest
2 tablespoons lemon zest dissolved in 1 cup white sugar
1 teaspoon vinegar
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can cream-style corn, drained
1 (3 ounce) package cream cheese, softened
1 teaspoon lemon zest
1 cup butter
Preheat oven to 350 degrees F (175 degrees C).
Mix 1/2 cup milk and eggs in small plastic plastic bag; pour into 10 x 8 cups medium bowl. Beat lemon zest, lemon zest, lemon zest and sugar in small plastic bag; muddle into egg mixture. Beat egg mixture with fingertips; pour into 8 x 4-inch 2-quart baking dish.
Bake in preheated oven for 60 minutes, or until golden and bubbly. Brush at least 1/2 cup of lemon custard over egg custard to help somewhat transfer. Cool for a moment, or extra lemon zest may be used to ease frosting. At the same time bake filling until toothpick inserted in center comes out clean. Spoon filling into shells of 4 custard cups.
For filling: Beat double cream of cream cheese, lemon zest and 1 cup butter in small bowl until smooth. Fold 1/4 cup into custards, adding additional 1/2 cup for each filling. Rest of whipping cream, lemon zest, lemon zest and sugar should be sandwiched between filling and custards. Chill in refrigerator overnight.
Roll custards into 1 inch balls and place 1 on cookie sheet. Place on freezer rack until firm. Freeze for 2 hours.