Recipe(tried): Lemon-Freeze

LEMON-FREEZE

You make the no-bake crust with Kellogg's Corn Flake Crumbs... and the no-bake filling with Borden's Eagle Brand Sweetened Condensed Milk

3/4 cup Kellogg's Corn Flake Crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted

2 eggs, separated (pasteurized)
1 (14 ounce) can (1 1/3 cups) Sweetened Condensed Milk
1/3 cup cup fresh or bottled lemon juice (measure accurately)
1/2 teaspoon grated lemon peel
3 tablespoons sugar

1. Combine Corn Flake Crumbs, 2 tablespoons sugar, and melted butter in 8-inch pie pan OR metal 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 8-inch 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 the 3 tablespoons sugar. Fold gently into lemon mixture. Pour into crumbs-lined pan; sprinkle with reserved crumbs. Freeze until firm.

Yield: 8 servings.
Note: If frozen very hard, set pan on hot wet towel for a few minutes before cutting.

I always used my old (empty) metal ice cube tray. This is a light dessert.x