Crush the corn flakes to make 2 cups rolled crumbs. Combine with sugar,cinnamon and malted butter. Press 2/3 of the mixture into a greased pie plate and chill.

FILLING;Soften the gelatin in 1/2 cup orange juice. Mix lemon juice,orange juice,sugar beaten egg yolks and lemon rind together and cook over hot water until as a soft custard.Pour over softened gelatin, stir to dissolve and cool then chill until thick as egg white. Beat until foamy and fold into stiffly beaten egg whites. Fill the cornflake pastry shell. Sprinkle the remaining cornflake mixture over the top and chill for 2 or more hours.