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Cooking with Kellogg’s
Lemon-Freeze
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Make the no-bake crust with Kellogg’s Corn Flake Crumbs…and the no-cook filling with RealLemon Lemon Juice and Borden’s Eagle Brand Sweetened Condensed Milk
Ingredients
- 1/2 cup Kellogg’s Corn Flake Crumbs
- 2 tablspoons sugar
- 1/4 cup butter or margarine melted
- 1 1/3 (15 oz. can) Borden’s Eagle Brand Sweetened Condensed Milk
- 1/3 cup RealLemon Reconstituted Lemon Juice
- 2 eggs separated
- 3 tablespoons sugar
Directions
- 1. Combine Corn Flake Crumbs, the 2 tablespoons sugar and butter in ice cube tray; mix well. Reserve 2 tablespoons Crumbs mixture for topping. With back of tablespoon
- press remainder evenly and formly in bottom of ice cube tray. Chill.
- 2. In medium-sized mixing bowl, combine Eagle Brand Sweetned Condensed Milk and RealLemon Lemon Juice; stir until thickened. Add egg yolks; mix well.
- 3. Beat egg whites until foamy. Gradually beat in the 3 tablespoons sugar and continue beating until egg whites are stiff, but not dry; gently fold into Condensed Milk mixture. Spread evenly over Crumbs crust; sprinkle with reserved Crumbs mixture.
- 4. Place on bottom of the freezer compartment of refrigerator, taking care to allow air circulation around the tray to assure freezing.
- Freeze 6-8 hours or until form. Cut into pie wedges or bars to serve.
- Yield: 8 servings. Note: If frozen very hard, set pan on hot, wet towel for a few minutes before cutting.
Here are more Kellogg’s Recipes.
