Lemon freeze

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

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


  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

  • lemon

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Cake/Dessert

  • Vegetarian

  • Nut Free

This recipe has not been rated.

Rate this recipe

Your comments

  • bodiddly 23/01/08 11:01

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