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Lemon Freeze

American.foodie's picture
  Corn flake crumbs 4 3⁄4 Cup (76 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Eggs 2 (separated)
  Condensed milk 15 Ounce
  Fresh lemon juice 1⁄3 Cup (5.33 tbs)
  Lemon peel 1⁄2 Teaspoon, grated
  Sugar 3 Tablespoon

1. Combine Corn Flake Crumbs, 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 pie pan or in bottom of ice cube tray.
2. Beat egg yolks until thick and lemon colored; combine with condensed milk. Add lemon juice and lemon peel; stir until thickened.
3. Beat egg whites until stiff but not dry. Gradually beat in sugar. Fold gently into lemon mixture. Pour into Crumbs-lined pan; sprinkle with reserved Crumbs. Freeze until firm.
4. Cut into wedges or bars to serve. May be garnished with fresh berries.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3203 Calories from Fat 816

% Daily Value*

Total Fat 93 g142.4%

Saturated Fat 55.3 g276.6%

Trans Fat 0 g

Cholesterol 688.5 mg229.5%

Sodium 2879.5 mg120%

Total Carbohydrates 548 g182.6%

Dietary Fiber 11.6 g46.2%

Sugars 301.1 g

Protein 69 g137.9%

Vitamin A 170.5% Vitamin C 195.8%

Calcium 128.4% Iron 502.2%

*Based on a 2000 Calorie diet

Lemon Freeze Recipe