The classic Lemon Freeze no-cook dessert recipe from the 60s

Vintage no-cook lemon freeze recipe from the 1960s

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When you try this lemon freeze dessert, you’ll wonder: How can anything so luscious be so easy to prepare?

Just combine tangy lemon juice, crisp cornflake crumbs, and sweetened condensed milk with a few other ingredients, and you’ll have yourself one of the coolest, most complimented desserts of any summer night.

Make this no-cook lemon freeze in a breeze: A recipe from 1965

Here’s the vintage recipe for this easy no-bake dessert from Kellogg’s and Borden that you cut into wedges to serve.

Lemon freeze recipe from 1965

Vintage no-cook lemon freeze recipe from the 1960s

No-cook lemon freeze dessert

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes

When you try this lemon freeze dessert, you'll wonder: How can anything so luscious be so easy to prepare?

Just combine tangy lemon juice, crisp cornflake crumbs, and sweetened condensed milk with a few other ingredients, and you'll have yourself one of the coolest, most complimented desserts of any summer night.

Ingredients

  • 3/4 cup Kellogg's cornflake crumbs
  • 1/4 cup butter, melted
  • 3 tablespoon sugar
  • 2 eggs, separated*
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1/2 teaspoon lemon peel (optional)

Instructions

  1. Combine corn flake crumbs, 2 tablespoons sugar and melted butter, in 8-inch pie pan or ice cube tray; mix well.
  2. Remove 2 to 4 tablespoons crumbs mixture and reserve for topping.
  3. Press remaining crumbs mixture evenly and firmly around sides and bottom of 8-inch pie pan or in bottom of ice cube tray.
  4. Beat egg yolks until very thick and lemon-colored; combine with sweetened condensed milk (NOT evaporated milk).
  5. Add reconstituted lemon juice; stir until thickened.
  6. Beat egg whites until stiff but not dry.
  7. Gradually beat in the 3 tablespoons sugar.
  8. Fold gently into lemon mixture.
  9. Pour into crumb-lined pan; sprinkle with reserved crumbs.
  10. Place in freezer compartment and freeze until firm.
  11. Cut into pie wedges or bars to serve.

Notes

* Important note: It is no longer considered safe to consume raw eggs. Find one method to make them safe here.

If frozen very hard, set pan on hot, wet towel for a few minutes before cutting.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 132mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 3g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY THIS: “Busy-day” lemon cheesecake (1959)

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Comments on this story

2 Responses

  1. Regarding this No-bake lemon freeze pie, does the freezing kill any harmful bacteria like salmonella and such.
    Thanks for your help,

  2. I have been trying to find this recipe for years. I used to make it in the base of a metal ice cube tray as the original recipe suggested. It was printed in a small recipe booklet published by Kellogg’s. Thank you, Catherine Tremblay

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