Ingredients for Frozen Lemon Crunch
- Evaporated Milk
- 1/4 cup freshly squeezed lemon juice
- 2 large eggs
- Sugar
- Pinch of salt
- Lemon Rind
- Corn Flakes
- 3 tablespoons melted butter
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How to Make Frozen Lemon Crunch
- In a chilled bowl, whip 2 cups of heavy cream until stiff peaks form. Add 1/4 cup of freshly squeezed lemon juice and continue whipping until the mixture is very stiff and holds its shape.
- In a separate bowl, beat 2 large eggs with 1/2 cup granulated sugar and a pinch of salt until the mixture is thick, pale, and creamy.
- Gently fold the whipped cream mixture into the egg mixture, being careful not to deflate the cream. Add the zest of 1 lemon.
- Pour the lemon mixture into ice cube trays or a shallow freezer-safe dish.
- In a separate bowl, combine 3 cups of cornflakes, 3 tablespoons of granulated sugar, and 3 tablespoons of melted butter. Mix until the cornflakes are evenly coated.
- Sprinkle the cornflake mixture evenly over the lemon filling in the ice cube trays or dish.
- Freeze for at least 4 hours, or until the dessert is completely firm. Let it sit at room temperature for about 5-10 minutes before serving to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
568g
Fat
146g
Carbs
61g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Desserts Eggs Dairy Fruit Easy No Cook Dinner Party Holiday Event Kid Friendly Frozen Desserts Freezer Dietary Comfort Food Inexpensive Citrus Lemon Taste Mood Sweet Equipment Presentation Served Cold Technique
