Ingredients
- 1/2 C. Corn flake crumbs
- 5 tbsp. Sugar
- 1/4 C. (1/2 stick) margarine or butter, melted
- 2 eggs, separated
- 1 (14-oz.) can Eagle brand an sweetened condensed milk (not evaporated milk)
- 1/3 C. lemon juice
Preparation
Step 1
In medium size bowl, combine crumbs, 2 tablespoons sugar and melted margarine or butter; blend well.
Reserve 2 to 4 tablespoons crumb mixture for topping.
Press remaining crumb mixture evenly and firmly around sides and bottom of an 8-inch pie plate or ice cube tray.
In medium bowl, beat egg yolks until very thick and lemon colored.
Add condensed milk and lemon juice; blend well.
In medium bowl, beat egg whites until stiff but not dry.
Gradually beat in remaining 3 tablespoons sugar.
Gently fold into condensed milk mixture.
Pour into crumb lined pie plate or tray.
Sprinkle reserved crumbs over top.
Place in freezer, freeze until firm.
To serve, cut into pie shaped wedges or bars.
Note: If dessert is frozen solid, set pie plate or tray on a hot, wet towel for a few minutes before cutting