No-Bake Lemon Cream Topping
A light and tangy lemon cream that comes together in just 5 minutes with no cooking required. Perfect as a cake topping, pie filling, or a refreshing dessert on its own. Quick, budget-friendly, and absolutely irresistible.
🛒 Ingredients
4 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- Juice of 1 lemon, strained
- Zest of 1 lemon
- 1 pinch of fine salt
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Directions
- 1
Wash the lemon thoroughly. Use a zester or fine grater to collect the zest, then squeeze the lemon and strain the juice to remove seeds and pulp.
- 2
Pour the condensed milk into a large bowl. Gradually add the lemon juice while whisking vigorously for about 2 minutes until the mixture becomes light, creamy, and mousse-like.
- 3
Fold in the lemon zest and a pinch of salt, stirring gently with a spatula to keep the airy texture.
- 4
Cover and refrigerate for at least 30 minutes before serving chilled as a topping or standalone dessert.
💡 Chef's Tip
If your freezer is not very powerful, place the cream there for a semi-frozen lemon sorbet effect — it won't harden completely, giving a soft ice-cream-like texture. Scale all ingredients proportionally to make larger batches.
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