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Lemon Freeze Recipe

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

Contributor:  
Contributor:  
Mary Jane Ross
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. Kelloggs Corn Flakes crumbs
2 tbsp. sugar
1/4 c. butter or margarine melted
2 eggs separated
1 can (1 1/3 c.) Bordens Eagle brand condensed milk
1/3 c. lemon juice
1/2 tsp. grated lemon peel (optional)
3 tbsp. sugar

Directions:
Directions:
Combine crumbs, sugar, melted butter in 8 inch pie pan or ice cube tray. Mix well. Remove 2 to 4 tbsp. for top. Press to sides and bottom. Beat egg yolks until thick and lemon colored. Combine with Eagle brand milk. Add lemon juice and peel. Stir until thick. Beat egg whites until stiff not dry. Gradually beat in sugar. Fold gently into lemon mixture. Pour into crumb lined pan. Sprinkle with crumbs. Freeze until firm.

Number Of Servings:
Number Of Servings:
8

 

 

 

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