posted by Nancy K 05-13-98 7:41 AM
Go Wild with Lemon in the Kitchen
Frozen Lemon Crunch
1 cup evaporated milk ( not sweetened condensed milk)
1/3 cup lemon juice
2 eggs
1/2 cup sugar plus 3 tablespoons sugar
1/2 teaspoon salt
1 tablespoons grated lemon rind
1/2 cup finely crushed cornflakes
2 tablespoons melted butter
Chill evaporated milk in refrigerator tray until soft ice crystals form around edges of tray (15-20 minutes). Whip
milk until stiff.
Add lemon juice and whip until very stiff.
Beat eggs, 1/2 cup of sugar and salt until thick and creamy. Fold in whipped milk and grated lemon rind.
Spoon into refrigerator tray (one large and 2 small trays).
Mix cornflakes, butter and remaining 3 tablespoons sugar. Sprinkle over top of filling.
Freeze until firm, about 2 hours. Serve cold. Serves 6-8.