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Lemon Freeze Recipe

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This recipe for Lemon Freeze is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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