Main content

Time-Freeze Lemon Freeze

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


  • 4 cups cornflakes

  • 5 tablespoons caster sugar

  • 1/2 cup melted butter

  • 2 eggs, separated

  • 1 1/3 cups sweetened condensed milk

  • 1/3 cup lemon juice

  • 1/2 teaspoon lemon zest, grated


  • 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

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings