LEMON FREEZE

BASE INGREDIENTS:

2 cups crushed cornflakes
50gr unsalted butter, melted
3 tbls caster sugar

FILLING INGREDIENTS:

2 eggs, separated
395gr can sweetened condensed milk
3/4 cup thickened cream
1 teas finely grated lemon rind
1/2 cup lemon juice

METHOD:

Grease a 18 x 28cm rectangular slice pan.
Line base and sides with baking paper and extend the paper 2cm above the edges of the pan.
Place cornflakes, butter and 2 tbls of the sugar into a bowl.
Mix well.
Reserve 2 tbls of cornflake mixture.
Press remaining mix over base of prepared pan.

For the filling, beat egg yolks, condensed milk, cream, lemon and juice into a large bowl.
Mix with beater for about 3 mins or until thick.
Beat the egg whites in a small bowl till firm peaks form.
Add remaining sugar.
Beat until glossy.
Fold egg white mix into egg yolk mix.
Pour combined mix into the prepared crust.
Sprinkle with the remaining cornflake mix.
Freeze over night.

To serve, lift slice out of pan.
Place onto a board and cut into squares.
Serve with fruit.

Refreshing!