No-Bake Lemon Freeze dessert recipe (1968)

Lemon Freeze

Make the no-bake crust with Kellogg’s Corn Flake Crumbs… and the no-cook filling with ReaLemon Lemon Juice and Borden’s Eagle Brand Sweetened Condensed Milk.

lemon-freeze-dessert-recipe-june-1968

No-Bake Lemon Freeze recipe

Ingredients

3/4 cup Kellogg’s flake crumbs
1/4 cup butter, melted
3 tbsp. sugar
2 eggs, separated
1 can Eagle brand milk
1/3 cup lemon juice
1/2 tsp. lemon peel (optional)

Directions

1. 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.

2. Beat egg yolks until very thick and lemon-colored; combine with Eagle Brand Condensed Milk (you must use sweetened condensed milk). Add ReaLemon Reconstituted Lemon Juice; stir until thickened.

3. Beat egg whites until stiff but not dry. Gradually beat in the 3 tablespoons sugar. Fold gently into lemon mixture. Pour into Crumbs-lined pan; sprinkle with reserved Crumbs. Place in freezer compartment and freeze until firm. Cut into pie wedges or bars to serve.

Makes 8 servings

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

 

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