2 eggs, separated
1 can (1 1/3 c.) Borden's condensed milk
1/3 c. fresh lemon juice
1/2 tsp. grated lemon peel
3 tbsp. sugar
1/4 c. corn flake crumbs
2 tbsp. sugar
1/4 c. butter

Melt butter. Combine corn flakes crumbs, sugar and the melted butter in 8-inch pie pan or ice cube tray; mix well. Remove 2 to 4 tablespoons crumbs mixture and reserve for topping. Press remaining crumbs mixture evenly and firmly around sides and bottom of pie pan or ice cube tray.

Beat egg yolks until thick and lemon colored; combine with condensed milk (the precooked blend of whole milk and sugar). Add lemon juice and lemon peel; stir until thickened.

Beat egg whites until stiff but not dry. Gradually beat in sugar. Fold gently into lemon mixture. Pour into crumb-lined pan; sprinkle with reserved crumbs. Freeze until firm. Cut into wedges or bars to serve. May be garnished with fresh berries. Yield: 8 servings.

NOTE: If frozen very hard, set pan on hot, wet towel for a few minutes before cutting.