Frozen Lemon Crunch


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This light dessert is a great way to cool off after a hot day.

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  • Filling:
  • 1 C. undiluted evaporated milk
  • 1/3 C. lemon juice
  • 2 eggs
  • 1/2 C. sugar
  • 1/2 tsp. salt
  • 1 tsp. grated lemon rind
  • Crunch topping:
  • 1/2 C. finely crushed cornflakes
  • 2 Tbs. melted butter
  • 3 Tbs. sugar

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Chill evaporated milk in freezer tray until soft ice crystals form around edges of the tray (15 - 20 minutes). Whip until stiff (about 1 minute). Add lemon juice and whip very stiff (about 2 minutes longer). Beat eggs, 1/2 C. sugar, and salt until thick and creamy (about 4 minutes). Fold in whipped milk and grated lemon rind. Spoon into refrigerator tray (1 large or 2 small trays).

To make toppings, mix cornflakes, butter and 3 Tbs. sugar together in bowl. Sprinkle over top of filling. Freeze until firm (about 2 hours). Serve cold.

Yield: 6-8 servings

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