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Time-Freeze Lemon Freeze

Try Karen's Time-Freeze Lemon Freeze dessert from week 4 of COME DINE WITH ME AUSTRALIA series 2.



  • 1.

    Place the cornflakes in a plastic bag and roll over them with a rolling pin, until they turn into crumbs

  • 2.

    Combine corn flake crumbs, 2 Tbsp sugar and melted butter in a bowl, mixing well until combined

  • 3.

    Line a loaf pan with cling wrap pressed well into each edge

  • 4.

    Using half the crumb mixture (2 Cups), press with a fork into the base on the pan to make a solid and level base for the soft lemon filling

  • 5.

    Reserve the remaining crumb mixture for the topping

  • 6.

    Beat egg yolks until thick.

  • 7.

    Combine with condensed milk.

  • 8.

    Add lemon juice and lemon peel.

  • 9.

    Stir until thickened

  • 10.

    Beat egg whites until just stiff, and then gradually add 3 Tbsp sugar to egg whites. Fold gently into lemon mixture

  • 11.

    Pour mixture into your prepared pie pan on top of crumb mixture

  • 12.

    Layer the reserved crumbs on top of the lemon filling then freeze until firm

  • 13.

    Remove from freezer 10- 15 minutes before serving

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Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Time-Freeze Lemon Freeze.


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