If you’ve been looking for a no bake lemon bars recipe, we’ve got the perfect one just for you!
Our Lemon Freeze Dessert comes right from the 1960s that my Grandma clipped from her magazine!
No bake lemon desserts are really popular in the summer, but I think that this lemon dessert could be served anytime.
You can make this vintage recipe in a pie pan or use an 8” square pan that will give you some really yummy no bake lemon bars.
Ingredients you will need to make this amazing Lemon Freeze Dessert
- ¾ cup corn flake crumbs
- 2 tbsp sugar
- ¼ cup unsalted butter
- 2 eggs (separated)
- 1 can sweetened condensed milk
- ⅓ cup fresh lemon juice
- 1 tsp fresh lemon zest/peel
- 3 tbsp sugar
Tips to make the best Lemon Freeze Dessert
Use fresh, pasteurized eggs
Make your own corn flake crumbs using a small food processor
Wash your lemons in a water & vinegar bath before zesting. Or buy organic if you can.
When beating egg whites, make sure your beaters, and bowl have been chilled in the freezer.
Recipe FAQs
Wash your lemon thoroughly. Place a sheet of waxed paper on the counter to catch the peel or zest. Using a lemon zester (a really fine grater) rub the lemon up and down, and you will see small bits of the peel come off.
It’s made of milk, but has had much of the water removed. It is then sweetened with sugar and canned. It’s very popular in dessert recipes such as our Magic Cookie Bar. The most popular brand is Borden’s Eagle Brand. I’ve found some very good store brands as well and they are usually cheaper
The addition of lemon juice in this lemon bars recipe effectively kills any bacteria that might be in the egg yolks without cooking them. We recommend using fresh pasteurized eggs.
This is the best no bake lemon dessert recipe…
No bake recipes are just so easy for you to make. The next potluck or picnic (yes, we will have them again in the future) or if you are having friends over for a BBQ, just pull this recipe out and you’re done with a delicious, beautiful dessert.
You might want to print out the recipe and have a few copies on hand. It’s that good. Or you can save it now right below, to build your own recipe collection!
Lemon Freeze Dessert Recipe From The 60's
When you want a no bake lemon bars recipe, our Lemon Freeze Dessert is exactly what you need. Developed by Eagle Brand Foods, it's so each to make, and full of rich lemon flavour.
Ingredients
- ¾ cup corn flake crumbs
- 2 tbsp sugar
- ¼ cup unsalted butter
- 2 eggs (separated)
- 1 can sweetened condensed milk
- ⅓ cup fresh lemon juice
- 1 tsp fresh lemon zest/peel
- 3 tbsp sugar
Instructions
- Combine corn flake crumbs, sugar and melted butter into an 8 “ pie pan or a metal ice cube tray ( the old kind that had the separate frame). Mix well.
- Remove 2 to 4 tbsp of the crumbs mixture and set aside for the topping.
- Press the crumb mixture evenly and firmly around the sides and bottom of the pie pan or tray.
- Beat egg yolks until thick and lemon coloured, combine with the condensed milk, add lemon juice and lemon peel, stir until thickened.
- Beat egg whites until stiff, gradually beat in sugar fold gently into lemon mixture and pour into the crumb lined pie pan. Sprinkle with the remaining crumbs and freeze until firm.
- Cut into wedges, and garnish with fresh blueberries.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 75mgCarbohydrates: 16gFiber: 0gSugar: 10gProtein: 2g
More Easy Desserts from Pie Lady Bakes
- Grasshopper Pie
- Strawberry Rhubarb Crisp
- Apple Pie Cheesecake Lasagna
- French Apple Tart
- Pineapple Upside down Cake
Thanks so much for stopping by and spending time here at Pie Lady Bakes with me. Easy desserts, vintage recipes and living a simple life.
Sounds kind of perfect doesn’t it?
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.