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

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.