Lemon freeze

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Prep time:

Cook time:

Serves: 8

By bodiddly

1

Ingredients

  • 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

Method

  1. Blend cornflakes and sugar and add to melted butter.
  2. Press half of the mixture into a freezer proof glass dish.
  3. Combine the egg yolks with the condensed milk.
  4. Add lemon rind and juice.
  5. Beat the egg whites until stiff but not dry.
  6. Fold into the lemon mixture.
  7. Spoon into glass dish and sprinkle remaining cornflakes on top.
  8. Freeze before serving.

Handy Hint

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.

Additional Information

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • lemon

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Your comments

  • bodiddly 23/01/08 11:01

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