1. In saucepan, whisk sugar with cornstarch. Whisk in milk, egg yolks and lemon rind until smooth. Cook over medium heat, stirring, until thick enough to coat back of spoon, about 5 minutes. Remove from heat.

2. Stir in lemon juice and butter until melted. Strain through fine sieve into heatproof measuring cup; place plastic wrap directly on surface and refrigerate until cool, about 1 hour.

3. Rice Krispies* Crumble: In bowl, combine oats, Rice Krispies* and sugar; mix in butter with fingers until clumpy. Spread on baking pan and bake in 350°F (180°C) oven, stirring occasionally, until crisp and golden brown, about 10 minutes. Let cool. Set aside 1/4 cup (50 mL) for garnish.

4. Whip cream. Set aside 1/4 cup (50 mL) for garnish; fold remaining cream into lemon mixture.

5. Alternately layer pudding and crumble in 4 parfait glasses, making 3 layers of pudding and 2 of crumble. Top with reserved whipped cream and crumble.

YIELD: 4 parfaits.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.