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.
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. As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you. 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.
No-cook lemon freeze dessert
Ingredients
Instructions
Notes
Recommended Products
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
ALSO TRY THIS: “Busy-day” lemon cheesecake (1959)
2 Responses
Regarding this No-bake lemon freeze pie, does the freezing kill any harmful bacteria like salmonella and such.
Thanks for your help,
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