- Categories:1960s, Vintage advertisem*nts, Vintage dessert recipes,
- By The Click Americana Team
- Added or last updatedOctober 15, 2021
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When you try this lemon freeze dessert, you’ll wonder: How can anything so luscious be so easy to prepare?
Just combine tangy lemon juice, crisp cornflake crumbs, and sweetened condensed milk with a few other ingredients, and you’ll have yourself one of the coolest, most complimented desserts of any summer night.
Make this no-cook lemon freeze in a breeze: A recipe from 1965
Here’s the vintage recipe for this easy no-bake dessert from Kellogg’s and Borden that you cut into wedges to serve.
No-cook lemon freeze dessert
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 50 minutes
When you try this lemon freeze dessert, you'll wonder: How can anything so luscious be so easy to prepare?
Just combine tangy lemon juice, crisp cornflake crumbs, and sweetened condensed milk with a few other ingredients, and you'll have yourself one of the coolest, most complimented desserts of any summer night.
Ingredients
- 3/4 cup Kellogg's cornflake crumbs
- 1/4 cup butter, melted
- 3 tablespoon sugar
- 2 eggs, separated*
- 1 can sweetened condensed milk
- 1/3 cup lemon juice
- 1/2 teaspoon lemon peel (optional)
Instructions
- Combine corn flake crumbs, 2 tablespoons sugar and melted butter, in 8-inch pie pan or ice cube tray; mix well.
- Remove 2 to 4 tablespoons crumbs mixture and reserve for topping.
- Press remaining crumbs mixture evenly and firmly around sides and bottom of 8-inch pie pan or in bottom of ice cube tray.
- Beat egg yolks until very thick and lemon-colored; combine with sweetened condensed milk (NOT evaporated milk).
- Add reconstituted lemon juice; stir until thickened.
- Beat egg whites until stiff but not dry.
- Gradually beat in the 3 tablespoons sugar.
- Fold gently into lemon mixture.
- Pour into crumb-lined pan; sprinkle with reserved crumbs.
- Place in freezer compartment and freeze until firm.
- Cut into pie wedges or bars to serve.
Notes
* Important note: It is no longer considered safe to consume raw eggs. Find one method to make them safe here.
If frozen very hard, set pan on hot, wet towel for a few minutes before cutting.
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Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 134Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 132mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 3g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
ALSO TRY THIS: “Busy-day” lemon cheesecake (1959)
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- Categories: 1960s, Vintage advertisem*nts, Vintage dessert recipes,
- Tags: 1964, 1965, 1966, 1967, 1968, 1969, cereal, desserts, frozen, kellogg's, lemon, lemons, no-bake, recipes, summer
- Original publication date: June 1968
- Added or last updatedOctober 15, 2021
- Comments: 3 Comments
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Comments on this story
3 Responses
Regarding this No-bake lemon freeze pie, does the freezing kill any harmful bacteria like salmonella and such.
Thanks for your help,Reply
I have been trying to find this recipe for years. I used to make it in the base of a metal ice cube tray as the original recipe suggested. It was printed in a small recipe booklet published by Kellogg’s. Thank you, Catherine Tremblay
Reply
My mom made this but t thought the crust was made with frosted flakes
Reply
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