No-cook Lemon Freeze dessert recipe from the ’60s

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Vintage no-cook lemon freeze recipe from the 1960s

Make this no-cook lemon freeze in a breeze

It’s lemon freeze, and you will wonder: how can anything so luscious be so easy to prepare?

Just combine tangy lemon juice, crisp corn flake 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.

Here’s the vintage recipe for this easy no-bake dessert.

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

Ingredients

  • 3/4 cup Kellogg's flake 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 Eagle Brand sweetened condensed milk (NOT evaporated milk).
  5. Add ReaLemon 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

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

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

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 82mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 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 SEE  17 striped & checkerboard-patterned floors from 1950s homes
Lemon freeze recipe from 1965

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

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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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