Lemon Freeze

Made with corn flake crumbs.

From a box sold in Nampa, Idaho.

Lemon Freeze

3/4 cup Kellogg’s corn flake crumbs
1/4 cup butter or margarine, melted
2 Tbsp. sugar
2 eggs, separated
1 can (1-1/3 cups) Borden’s Eagle Brand sweetened condensed milk
1/3 cup ReaLemon reconstituted lemon juice (measure accurately)
3 Tbsp. sugar

Combine corn flake crumbs, sugar, & melted butter in 8 inch pie pan or ice cube try; mix well. Remove 2 to 4 Tbsp. crumb mixture and reserve for topping. Press remaining crumb mixture evenly & firmly around sides & bottom of 8 inch pan.

Beat egg yolks until very thick & lemon colored; combine with Eagle Brand condensed milk. (You must use sweetened condensed milk.) Add ReaLemon reconsitituted lemon juice; stir until thickened.

Beat egg whites until stiff but not dry. Gradually beat in the 3 Tbsp. of sugar. Fold gently into lemon mixture. Pour into crumb-lined pan; sprinkle with reserved crumbs. Place in freezer compartment & freeze until firm.

Cut into pie wedges or bars to serve.

Yield; 8 servings.

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