Prep 5 mins
Cook 4 hrs
I saw this in a magazine while at the hairdresser. Great easy dessert for those wondering how to use their lemons up. Chilling time is cook time. Serve in pretty stemmed glasses. You an also top with a little whipped cream & strawberry for garnish in place of the lemon zest.
- 300 ml heavy cream (whipping cream)
- 1 (395 g) can sweetened condensed milk
- 3 lemons, juice and zest of
- Whip the heavy cream.
- Empty the sweetened condensed milk into a bowl and mix in the juice of 3 lemons and the grated zest of 2.
- Fold in the whipped cream.
- Serve the mixture in nice glasses & top with the grated zest of the 3rd lemon.
- Place in fridge to chill.
Super yummy! My DH suggested freezing some of it to see how that turned out. Let me tell you....we liked this way better - if that's possible! Super easy to make. If lemons are super expensive - lemon juice works just as well. 2 - 2 1/2 TBSP equals the juice of one lemon. Lemons are kind of spendy right now so I did cheat on the freshness a bit. Thanks for posting a tasty refreshing treat! Made for the July 2010 Aussie/NZ recipe swap.
This was a lite, quick and easy lemon dessert that was a nice ending to a spicy meal of Red and White Chili that DH and I enjoyed. I was a little confused by the whipping cream - not sure if it was to be whipped first or just poured in and then mixed. I just poured it in and it didn't get as firm as I'd have liked so I think maybe next time I'd whip it first. I did have an issue (that was all mine) when I discovered that the can of sweetened milk I thought I had was gone - YIKES, the store is 1 1/2 hours away - no problem!!! Went on a search and found Sweetened Condensed Milk and it worked like a charm. Way to go food.com Nice way to use up those lemons that were getting old.
very tart, but yummy..i added some additional sugar