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Lemon Freeze Recipe

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This recipe for Lemon Freeze, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, December 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. cornflake crumbs
2 tbsp. sugar
1/2 c. melted butter
2 eggs - separated
1 can (1 1/3 c.) sweetened condensed milk
1/2 c. fresh or bottled lemon juice
1/2 tsp. grated lemon peel
3 tbsp. sugar

Directions:
Directions:
combine crumbs, 2 tbsp. sugar, and melted butter in 8 inch pie pan or ice cube tray. Mix well. Remove 2 to 4 tbsp. crumb mixture and reserve for topping. Press remaining crumb mixture evenly and firmly around sides and bottom. Beat egg yolks until thick and light colored. Combine with milk. Add 1 juice and peel; stir until thickened. Beat egg whites until stiff, but not dry. Gradually beat in 3 tbsp. sugar.
Fold gently into lemon mixture. Pour into crumb lined pan; sprinkle with remaining crumbs. Freeze until firm. Cut into wedges or bars to serve.

 

 

 

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