This is by far the most refreshing summer dessert! Probably one of my favourites! You may remember my Passover Lemon Dessert, a variation of this one, but not quite as good! This lemony, frozen dessert is such a crowd pleaser.
Here are the ingredients you will need.
For the base and topping:
-1/8 lb. butter
-1 cup brown sugar
-3 cups hand crushed Corn Flakes
For the frozen center:
-6 eggs separated
-1 cup white sugar
-1/2 cup fresh squeezed lemon juice (2 lemons)
-1 large container of Cool Whip melted (left out for about an hour)
To make the base and the topping...
1. Melt butter over low heat. Add brown sugar.
2. Mix until melted butter has combined with brown sugar.
3. Add crushed cornflake crumbs and combine with sugar mixture. Spread on foil lined cookie sheet to cool.
4. Cover the bottom of a spring form pan with half of the crumb mixture. Press firmly into bottom of pan. Set aside. Reserve the other half of crumb mixture for the topping.
To make the filling...
Beat egg whites with paddle attachment in a stand mixer until foamy. Add white sugar until stiff.
Beat egg yolks in a small bowl. Add to egg whites. Add lemon juice and Cool Whip alternately. Fold in. Mix well.
Pour filling into a spring form pan.
Sprinkle remaining crumbs on top. Put in freezer overnight. When ready to serve, use a knife to cut around the circumference of the cake before removing the edge of the spring form pan. Remove the edge of the spring form pan and present on a cake stand/plate with a lip to avoid dripping. Enjoy!