3/4 c. corn flake crumbs
2 tbsp. sugar
1/4 c. melted butter
2 eggs, separated
1 can Eagle Brand milk
1/3 c. lemon juice
1/2 tbsp. grated lemon rind
3 tbsp. sugar

Line pie pan or ice tray with corn flake crumbs, 2 tablespoons sugar and melted butter. Save 3 tablespoons for topping.

Beat egg yolks until thick and lemon color; add milk, lemon juice and peel. Beat in egg whites and 3 tablespoons sugar. Pour into pie pan and top with reserved crumb mixture. Freeze until solid. Cut and serve.