Serves: 10
Total Calories: 196
Melt butter in skillet; add cornflakes, brown sugar, and pecans. Cook and stir until sugar melts and caramelizes slightly. Set aside.
In small saucepan, beat egg yolks and sugar until light and foamy. Cook over low heat until thick. Add lemon juice and rind. Cool.
In large bowl, beat egg whites with salt until stiff. Fold in cooled egg yolk mixture and whipped cream. Place half of cornflakes mixture on bottom of springform pan. Pour in lemon mixture and top with remaining cornflakes mixture. Freeze a minimum of 4 hours.
This Frozen Lemon Crunch recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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