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


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 tables