For pastry, in a large mixing bowl, combine the flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in the lard until pieces resemble small peas.
In a medium mixing bowl, beat together the egg yolks and milk. Stir into the flour mixture until moistened; shape mixture into 2 balls. Cover and refrigerate for 1 hour.
For filling, in a large mixing bowl, combine apples, the 1-1/2 cups granulated sugar, the cornflakes, and cinnamon.
On a lightly floured surface, roll 1 ball of pastry to a 17x12-inch rectangle. Carefully transfer to a 15x10x1-inch baking pan, pressing pastry up the sides of the pan.
Spoon filling evenly over pastry. Roll the remaining pastry to a 15x10-inch rectangle. Place on top of filling. Brush with egg white.
Bake in a 350 degree F oven for 45 minutes. Cool completely in pan on wire rack.
In a medium mixing bowl, combine the powdered sugar and enough of the lemon juice to make a drizzling consistency. Drizzle over top. Cut into bars. Makes 32 bars.