Lemon Freeze
Prep: 15 min
Total: 15 min
Serves: 8
4,236 views
A crunchy cornflake crumb crust gives way to a cool, creamy lemon filling made zesty with fresh juice and zest and lightened with beaten egg whites. Frozen until firm, it slices into a cloud-like dessert that's tart, sweet, and utterly refreshing. Keep one in the freezer for whenever you need an easy, make-ahead finish to a warm-weather meal.
Ingredients
Ingredients
- 3/4 Cup Corn Flakes Crumbs - Crushed
- 5 Tbsp White Sugar
- 1/4 Cup Butter
- 2 - Egg
- 1/3 Cup Lemon Juice - Fresh Squeezed
- 1 Can Condensed Milk
- 1/2 Tsp Lemon Zest
Directions
Directions
- Combine corn flake crumbs, 2 tbsps. sugar and melted butter.
- Remove 2 to 4 tbsps. of the mixture for the topping.
- Press the rest in the bottom of an 8 inch pie pan.
- Beat egg yolks until thick and lemon colour, combine with milk.
- Add lemon juice and zest; stir until thickened.
- Beat egg whites until stiff but not dry.
- Gradually beat in the 3 tbsps. of sugar.
- Fold gently into the lemon mixture.
- Pour into crumb-lined pan; sprinkle with the crumbs.
- Freeze until firm.
Nutrition
Per serving · 8 servingsCalories
290
Fat
15 g
Saturated fat
8 g
Carbohydrates
36 g
Sugar
20 g
Fiber
1 g
Protein
5 g
Sodium
180 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3/4 Cup Corn Flakes Crumbs - Crushed
- 5 Tbsp White Sugar
- 1/4 Cup Butter
- 2 - Egg
- 1/3 Cup Lemon Juice - Fresh Squeezed
- 1 Can Condensed Milk
- 1/2 Tsp Lemon Zest
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