Lemon Freeze Dessert

"This is posted in response to a request. I remember making this when I was about 12 years old, boy does it bring back memories."
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  • Combine corn flake crumbs, 2 Tbsp sugar and melted butter in an 8 inch pie pan; mix well.
  • Remove 1- 2 Tbsp of the mixture and reserve for topping.
  • Press remaining mixture of crumbs to evenly form crust.
  • Beat egg yolks until thick.
  • Combine with condensed milk.
  • Add lemon juice and lemon peel.
  • Stir until thickened.
  • Beat egg whites until stiff, not dry.
  • Gradually add 3 Tbsp sugar to egg whites.
  • Fold gently into lemon mixture.
  • Pour into pie pan.
  • Sprinkle with reserved crumbs.
  • Freeze until firm.
  • Remove from freezer 10- 15 minutes before serving.

Questions & Replies

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  1. Lovely! Tart, smooth, creamy and crunchy. This is how I'd describe this 'different' dessert. I'm going to try it next time with fresh orange juice. Thanks for posting.
  2. I liked this alot, I used honey roasted cornflakes and it came out delicious. The only I disliked, was the fact that you have to eat it quick because it melts fast. Thanks for posting this wonderful recipe! -varinia
  3. Perfect! Simple ingredients, quick throw-together, and delicious finished product. Can't wait to try it with pineapple! Thank you.
  4. I have been searching for this recipe for many, many years and am so happy to finally find it! My dear Mother used to make this for me when I was a small child. She used crushed graham crackers on the bottom though. I'm going to make this very soon...even though I'm on a diet!!! I think when I take the first bite, a flood of happy memories will come back and I may even cry because my Mom is gone now. Thank you so much!
  5. Wow, this recipe is a blast from the past! My mom used to make it, too. It's just as good as I remembered--and easy, too! I did a graham cracker crust instead of cornflakes, because that's what my mom used. YUMMM!


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