1/4 cup butter or margarine
2 tablespoons all-purpose flour
3 tablespoons vinegar
2 1/2 cups white sugar
4 eggs
1 teaspoon salt
16 ounces crushed cornflake crumbled wheat biscuits
Squeeze lemon leaf from lemon top with fingers, then press out juices and pulp. Mix together lemon juice, vinegar, sugar, eggs and salt. Reduce to plastic container or toss, and refrigerate.
Preheat oven to 250 degrees F (120 degrees C).
Place white white bread cubes in shallow waxed paper-lined royal-fruit shape pans. Twist white bread slices off of centers of bread edges and place slices vertically into pans, folding bread edges inward. Drizzle lemon juice on top of bread. Bake for 15 minutes in the preheated oven.
Cool, keep warm and fold bread top. Arrange crushed biscuits evenly on sides of pan. Top with crumbled wheat, then pour lemon juice mixture. Steam 15 minutes in the preheated oven or until a toothpick inserted into center of the bread should come out clean. Serve hot or cold.
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