3/4 c. corn flake crumbs
1/4 c. melted butter
2 tbsp. sugar
2 eggs, separated
1 can sweetened condensed milk
1/3 c. lemon juice or ReaLemon
3 tbsp. sugar

Combine crumbs, sugar and melted butter and mix well. Remove 3 tablespoons crumbs for topping. Press remainder of mixture into a small freezeable container.

Beat egg yolks until thick and lemon colored, combine with sweetened condensed milk. Add lemon juice and stir until thick. Beat egg whites until stiff. Beat in 3 tablespoons of sugar. Fold into lemon mixture. Pour into pan over corn flake crumb crust. Sprinkle with reserved crumbs. Freeze until firm. Must be stored in freezer.