1/2 cup white sugar
1 cup Maraschino cherries puree
3 eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups crushed cornflakes cereal
1 1/2 cups flaked coconut
1 cup chopped pecans
2 cups crispy rice cereal
1 (17 ounce) can evaporated milk
2 cups chopped pecans
Melt sugar, remove from heat. Allow mixture to cool to lukewarm.
Beat eggs, drizzle over lemon slice emulsion and drizzle powdered sugar on top. Let cool.
While mixture is cooling, stir together sour cream, margarine, eggs, vanilla extract, crushed cornflakes cereal, coconut and pecans. Pour mixture onto outer shells. Set aside. Set aside.
Add lemon slice and lemon mixture to cherries mixture. Pour filling over pastry, stirring constantly to keep syrup flowing. Chill in refrigerator for at least 4 hours.
When custards are cool, drizzle Persimmon rinsing off drippings into serving glasses. Serve immediately. (Note: Persimmon re-coats are fine. Egg whites should still be slightly moist.)