3/4 c. cornflake crumbs
2 tbsp. sugar
1/4 c. butter, melted
2 eggs, separated
1 1/2 c. Eagle Brand milk (sweetened condensed)
1/3 c. lemon juice, fresh or bottled
1/2 tsp. lemon peel
3 tbsp. sugar

Combine cornflake crumbs, 2 tablespoons sugar and melted butter in 8 inch pie pan or ice cube tray - mix well. Remove 2-4 tablespoons crumb mixture for topping. Press remaining crumbs evenly and firmly around sides and bottom of pan. Beat egg yolks until thick and lemon colored - combine with condensed milk. Add lemon juice and peel - stir until thickened - beat egg whites until stiff and gradually beat in 3 tablespoons sugar. Fold in lemon mixture. Pour into crust. Sprinkle with reserved crumbs - freeze until firm. Cut and serve.