Description
A creamy, tangy no-bake dessert with freshly squeezed lemon juice, zest, and sweetened condensed milk. Perfect for summer or afternoon tea, this dairy-free (optional) delight offers a silky texture and balanced sweet-tart flavor.
Ingredients
4 large eggs (yolks only)
1/3 cup lemon juice
1 tablespoon lemon zest
14 oz sweetened condensed milk
1/2 cup heavy cream
Instructions
Whisk egg yolks with lemon juice and zest in a large bowl until fully combined.
Gradually add sweetened condensed milk while stirring continuously to avoid curdling. Refrigerate for 30 minutes.
Place the bowl over a pot of simmering water. Stir constantly for 5-7 minutes until the mixture thickens to a custard consistency.
Remove from heat and strain through a fine mesh sieve into a clean bowl. Cool to room temperature.
Whip heavy cream until soft peaks form. Gently fold into the cooled custard mixture.
Pour into an 8-inch springform pan, smooth the surface, and refrigerate for at least 2 hours before serving.
Notes
Use room-temperature eggs for optimal blending.
For a dairy-free option, substitute heavy cream with coconut milk and sweetened condensed milk with coconut milk cream.
Chilling is essential to stabilize the texture and enhance the flavor.
Serve chilled, ideally within 24 hours.
- Prep Time: 15
- Category: Baking
- Method: No-bake
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 40g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 75mg