Serves: 9
Total Calories: 215
1. In medium mixing bowl, mix together margarine and brown sugar. Add KELLOGG'S CORN FLAKES cereal, flour and the 1/2 teaspoon salt. Mix well. Press 3/4 of the crumb mixture in bottom of 8 x 8-inch pan.
2. Mix granulated sugar, cornstarch, and remaining 1/8 teaspoon salt together in top of double boiler. Add hot water gradually, stirring constantly. Cook over hot water until thick and clear, stirring frequently.
3. Combine eggs and lemon juice. Slowly add small amount of hot mixture, stirring constantly. Pour back into remaining hot mixture, stirring constantly. Continue cooking and stirring about 1 minute longer. Cool.
4. When cool, pour lemon mixture into crumb-lined pan. Sprinkle with remaining crumbs mixture.
This Lemon Crisp recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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