3/4 c. Kellogg's flake crumbs
1/4 c. butter, melted
3 tbsp. sugar
2 eggs, separated
1 can Eagle brand milk
1/3 c. lemon juice
1/2 tsp. lemon peel (optional)

Combine corn flake crumbs, 2 tablespoons sugar and melted butter in 8 inch pie plate, mix well, remove 2 or 4 tablespoons crumb mixture for topping. Press remaining crumb mixture evenly and firmly around sides and bottom of pie pan. Beat egg yolks until thick, combine condensed milk, add lemon juice, stir until thickened. Beat egg whites stiff but not dry. Beat in 3 tablespoons sugar. Fold gently into crumb lined pan. Sprinkle with reserved crumbs. Freeze until firm.