Lemon Freeze

1 1/2 cup corn flake crumbs
6 Tbsp sugar
3/4 cup butter, melted
2 cans Eagle sweetened condensed milk
2/3 cup lemon juice
4 eggs, separate

Mix corn flakes crumbs and sugar together. Pour in butter; mix. Take out 2-3 Tbsp for topping. Press in 9x13 pan; freeze. Combine milk and juice; mix. When thick, add egg yolks; beat; put aside. Beat egg whites until foamy. Put in 4 Tbsp sugar; beat until stiff. Mix into milk mixture. Spread over crust. Sprinkle with extra crumbs. Keep in freezer or refrigerator until ready to serve.

Courtesy: Frances T.