26 | OutBoise Magazine | NEWS
OutBoise.com | Issue 3.2 | January 2015
Lemon Breeze
By Jerry Nabarrete-Stuart
1 C Kellogg’s Corn Flake crumbs
1/3 C regular margarine or butter, melted
1/2 C real lemon juice
1 1/2 teaspoon unflavored gelatin
2 eggs, separated
3 tablespoons sugar
1 can of Borden Eagle brand sweetened condensed milk
Combine corn flake crumbs and margarine/butter in a 9” pie pan. Reserve 2 tablespoons for the topping; press remainder firmly and evenly in pan to form crust. Chill.
In a small saucepan combine lemon juice and gelatin. Place over low heat and stir until gelatin is dissolved; cool.
In a mixing bowl beat two egg whites until foamy; gradually add sugar. Beat until stiff and glossy. Set
aside.
Beat egg yolks in mixing bowl until thick and lemon colored. Stir sweetened condensed milk and
gelatin mixture, gently fold in egg white mixture. Spread evenly in crust; sprinkle top with reserved
crumbs.
Refrigerate 2 hours or until firm. Cut into wedges and enjoy.