Condensed Milk and Lemon Dessert from One Can
Very simple and quick, melts in your mouth, and easy enough for a kid to make! This dessert of condensed milk and lemon comes together in just 10 minutes — all you need is two ingredients and a mixer. The dessert itself is like a thick cream with a bright, rich flavor. You can serve it on its own or use it for cakes and pastries.
Cooking method
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Step 1:
How do you make a dessert from a can of condensed milk and a lemon? Get the ingredients ready. Choose a good-quality, trusted condensed milk — one with no vegetable fats or additives. The ingredient list should have just two things: milk and sugar. The taste and quality of the finished dessert ultimately depend on the quality of the condensed milk. Use a medium lemon weighing about 150–160 grams.
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Step 2:
Wash the lemon well under running water with baking soda to remove dirt and the coating used to treat fruit for long storage. Cut it in half and squeeze the juice from both halves. To keep seeds out of the juice, set a small strainer over the cup you're squeezing into — the seeds will fall into the strainer rather than the juice.
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Step 3:
Take the bowl you'll whip the dessert in. Pour in the condensed milk, then the lemon juice. A heads-up: you can adjust the amount of lemon juice to your taste. If you don't like desserts with a strong lemon flavor, use less.
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Step 4:
Take a mixer with the usual whisk attachments. Start beating the condensed milk with the juice on low speed at first, then on medium. You need to beat it a long time — about 10 minutes.
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Step 5:
During this time the cream will turn much whiter and become fluffy. It will also thicken a little. And after a few hours in the refrigerator, the dessert will become even thicker.
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Step 6:
Transfer the resulting cream into individual jars or dessert dishes. Chill it well in the refrigerator. Serve the dessert with fresh berries and cookies or sponge cake. Enjoy!
- I had serious doubts when I started making this dessert — just two ingredients, both of them liquid. But after whipping and then chilling, the cream really did thicken a lot; you could even put it in a piping bag and pipe pretty swirls with it. The flavor of the cream is very intense, so I'd suggest serving fresh fruit and berries alongside to mellow it out a bit. As a filling for a cake, trifle, or pastries, this dessert is fantastic! I'll definitely try making a waffle-layer cake with it, and a puff-pastry cake like a Napoleon.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
