Lemon Freeze Recipe
Ingredients
| 4 3/4 cup Corn Flake Crumbs | ||
| Sugar | 2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Eggs | 2 , separated | |
| Condensed milk | 1 15 Ounce | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Sugar | 3 Tablespoon | |
Directions
1. Combine Corn Flake Crumbs, sugar and melted butter in 8-inch pie pan or ice cube tray; mix well. Remove 2 to 4 tablespoons Crumbs mixture and reserve for topping. Press remaining Crumbs mixture evenly and firmly around sides and bottom of pie pan or in bottom of ice cube tray.
2. Beat egg yolks until thick and lemon colored; combine with condensed milk. Add lemon juice and lemon peel; stir until thickened.
3. Beat egg whites until stiff but not dry. Gradually beat in sugar. Fold gently into lemon mixture. Pour into Crumbs-lined pan; sprinkle with reserved Crumbs. Freeze until firm.
4. Cut into wedges or bars to serve. May be garnished with fresh berries.
2. Beat egg yolks until thick and lemon colored; combine with condensed milk. Add lemon juice and lemon peel; stir until thickened.
3. Beat egg whites until stiff but not dry. Gradually beat in sugar. Fold gently into lemon mixture. Pour into Crumbs-lined pan; sprinkle with reserved Crumbs. Freeze until firm.
4. Cut into wedges or bars to serve. May be garnished with fresh berries.
Chef
