Lemon Freeze

This ’60s recipe requires a special container – an old metal ice cube tray with a removable section. All fridges came with them at first before the move to plastic trays in the ’70s. It certainly dates this recipe.


Although I had Lemon Freeze as a child, later I found the recipe in a Kellogg’s Recipe booklet and they suggested using a 8″ pie plate. I stopped making Lemon Freeze, when we were told we shouldn’t eat raw eggs. Now that I brought the container out of the cupboard, I might try using it again to make ice cubes!


3/4 cup corn flakes crushed
2 tbsp sugar + 3 tbsp sugar
1/4 cup margarine, melted
2 eggs, separated
1 can sweetened condensed milk
1/3 cup fresh lemon juice
1/2 teasp grated lemon peel


Combine corn flakes, 2 tbsp sugar and melted butter. Reserve 2-4 tbsp of mixture to save for topping. Press the remaining mixture evenly and firmly in the bottom and sides of an old aluminium ice cube tray or 8″pie plate. 

Beat egg yolks until thick and lemon coloured.
Combine with condensed milk.
Add lemon juice and grated lemon peel, stir until thickened.

Beat egg whites until stiff but not dry.
Gradually beat in 3 tbsp sugar.
Fold gently into lemon mixture.
Pour into crumb-lined pan.
Sprinkle with reserved crumbs. Place insert in tray.
Freeze until firm. Lift arm up and remove insert  or cut into bars, if in pie plate. If frozen very hard, set pan on hot, wet towel for a few minutes before cutting.

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