1 c corn flake crumbs
1/3 c butter, melted
1/3 c lemon juice
1 1/2 tsp unflavored gelatin
2 eggs, separated
3 TBS water
1 can sweetened condensed milk
Combine corn flake crumbs with margarine in 9-inch pie pan. Reserve 2 TBS for topping; press remainder firmly and evenly in pan to form crust. Chill.
In small saucepan combine lemon juice and gelatin. Place over low heat and stir until gelatin is dissolved; cool.
In mixing bowl beat 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 in condensed milk and gelatin mixture, gently fold in egg white mixture. Spread evenly in corn flake crumbs crust; sprinkle top with reserved crumbs. Refrigerate 2 hours or until firm.