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

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

Beat egg yolks until thick and lemon colored, combine with milk. Add lemon juice and lemon peel and stir until thickened. Beat egg whites until stiff but not dry. Gradually beat in 3 tablespoons 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. Garnish with fresh berries. Serves 8. If frozen very hard, set pan on hot wet towel for a few minutes before cutting.