Lemon Freeze

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This recipe makes a delicious, sharp-flavoured lemon ice cream. It has an excellent creamy smooth texture.


  • 50 g/2 oz crushed cornflakes
  • 50 g/2 oz castor sugar
  • 50 g/2 oz melted butter


    Measure the cornflake crumbs into a basin and add the sugar. Using a fork stir in the melted butter and mix well until all the crumbs are buttery. Line a large refrigerator ice tray or an oblong polythene freezer box with a strip of kitchen foil. This makes the dessert easier to lift out afterwards. Reserve 2 tablespoons of the crumb mixture and pat the remainder over the base of the container.

    Separate the eggs, placing the yolks in one basin and the whites in a second basin. Add the condensed milk and cream to the egg yolks and blend well. Add the strained lemon juice and the finely grated lemon rind. Stir until the mixture thickens. Beat the egg whites until stiff. Add the sugar and beat until glossy. Fold the egg whites into the lemon mixture and then pour into the prepared container. Spread level and sprinkle with the reserved crumb mixture. Freeze for several hours or until quite firm.

    Loosen the sides of the dessert with a knife blade. Then, using the foil, lift the dessert out of the container. Allow to stand at room temperature to soften slightly. Then serve cut in bars.