"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Freeze Recipe

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This recipe for Lemon Freeze, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Gabriel
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 c. Kellogg's Corn Flake Crumbs
2 T. sugar
1/4 c. butter or margarine, melted
2 eggs, separated
1 can (1-1/3 c.) Borden's Eagle Brand Sweetened Condensed Milk (YOU MUST USE SWEETENED CONDENSED MILK!)
1/3 c. fresh or bottled lemon juice (measure accurately)
1/2 tsp. grated lemon peel
3 T. sugar

Directions:
Directions:
Combine crumbs, 2 T. sugar and melted butter in an 8 in. pie pan or ice cube tray; mix well. Remove 2 to 4 T. of the crumb mixture and reserve for a topping. Press remaining crumbs evenly and firmly around sides and bottom of pie pan or ice cube tray. Beat egg yolks until thick and lemon colored. Combine with the condensed milk. Add lemon juice and lemon peel; stir until thickened. Beat egg whites until stiff but not dry. Gradually beat in 3 T. sugar. Fold gently into lemon mixture. Pour into crumb lined pan. Sprinkle with reserved crumbs. Freeze until firm. Cut into wedges or bars to serve. Yield: 8 servings.

 

 

 

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