Lemon Freeze

Lemon Freeze

I'm sure mum originally found this recipe in some edition from the 1970's of Women's Weekly or Woman's Day. However despite it's origins or seemingly dated ingredients it still proves to be one of our family favourites, with just the right balance of salty, sweet crunch and light, smooth and delicious lemon filling. My nan used to rave about this dessert and whenever mum made one she would always have to make an extra for Nan too! I have resurrected this old chestnut and it still lives up to my fond memories even in the noughties!

Ingredients

4 cups cornflakes
2 tablespoons caster sugar
1/2 cup melted butter
2 eggs, separated
1 1/3 cups sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon lemon zest, grated
3 tablespoons caster sugar

Place the cornflakes in a plastic bag and roll over them with a rolling pin, until they turn into crumbs.

Combine corn flake crumbs, 2 Tbsp sugar and melted butter in a bowl, mixing well until combined.

Line a loaf pan with cling wrap pressed well into each edge. (This will allow you to easily remove the Lemon Freeze from the pan when serving).

Using half the crumb mixture (2 Cups), press with a fork into the base on the pan to make a solid and level base for the soft lemon filling.

Reserve the remaining crumb mixture for the topping.

Beat egg yolks until thick. Combine with condensed milk. Add lemon juice and lemon peel. Stir until thickened.

Beat egg whites until just stiff, then gradually add 3 Tbsp sugar to egg whites.
Fold gently into lemon mixture.

Pour mixture into your prepared pie pan on top of crumb mixture.

Layer the reserved crumbs on top of the lemon filling then freeze until firm.

Remove from freezer 10- 15 minutes before serving.