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

Name: No-cook lemon freeze dessert
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 8
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)

1960s, Vintage advertisements, Vintage dessert recipes, Vintage food & drink

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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.

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

Combine Corn Flake crumbs, 2 tablespoons sugar and melted butter, in 8-inch pie pan or 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.
Beat egg yolks until very thick and lemon-colored; combine with Eagle Brand sweetened condensed milk (NOT evaporated milk).
Add ReaLemon reconstituted lemon juice; stir until thickened.
Beat egg whites until stiff but not dry.
Gradually beat in the 3 tablespoons sugar.
Fold gently into lemon mixture.
Pour into crumb-lined pan; sprinkle with reserved crumbs.
Place in freezer compartment and freeze until firm.
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 Classic pumpkin pie recipes: The ultimate collection

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

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Categories: Vintage dessert recipes, 1960s, Vintage advertisements, Vintage food & drink

Original publication date: June 1968

Tags: 1964, 1965, 1966, 1967, 1968, 1969, cereal, desserts, frozen, kellogg's, lemons, no-bake, recipes, summer

Added or last updated: October 15, 2013

2 Responses

Lisa says:

October 4, 2016 at 11:21 am

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

Reply
Catherine Tremblay says:

August 18, 2019 at 12:26 pm

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

Reply