Lemon freeze

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Prep time:

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Serves: 8

By bodiddly



  • 30g butter melted

  • 4 tbsp caster sugar

  • 3 eggs separated

  • 3 lemons juiced (and zest of one)

  • 55g cornflakes crumbled but still crunchy

  • 390g sweetened condensed milk


<ol> <li>Blend cornflakes and sugar and add to melted butter.</li> <li>Press half of the mixture into a freezer proof glass dish.</li> <li>Combine the egg yolks with the condensed milk.</li> <li>Add lemon rind and juice.</li> <li>Beat the egg whites until stiff but not dry.</li> <li>Fold into the lemon mixture.</li> <li>Spoon into glass dish and sprinkle remaining cornflakes on top.</li> <li>Freeze before serving.</li> </ol>

Handy Hint

<p>If you prefer not to use the cornflakes, I sometimes line a tin with cling film, place half of lemon mixture in tin, then add a couple of chocolate flakes and then top with the other half of lemon mixture. I haven't tried it but would imagine it would be nice with a ginger biscuit base as well.</p>

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • lemon

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  • bodiddly 23/01/08 11:01

    Very easy to make and a nice light dessert. Very moreish!