Spanish Lemon Cream Recipe - Crema de Limon

Dorling Kindersley
  • 5 mins
  • Prep: 5 mins,
  • Cook: 0 mins
  • Yield: 2 cups - 4 servings

Rich, creamy and cool, with a fresh lemon flavor, this dessert is the perfect no-cook dessert for summer. From start to finish, the recipe takes less than 10 minutes to prepare and uses only 3 ingredients. Chill for 1 hour and serve!

What You'll Need

  • 6 ounces (177 milliliter) sweetened condensed milk
  • 6 ounces (177 milliliter) fresh lemon juice
  • 2 to 3 6-ounce containers (340-510 milliliter) plain yogurt

How to Make It

  1. Set yogurt out on the counter for 10 minutes to bring it to room temperature.
  2. Pour the evaporated milk into a large bowl or blender. Add fresh lemon juice to the condensed milk and blend thoroughly using a stick blender or standard blender.
  3. Add 6 ounces of yogurt to the milk-lemon juice mixture and blend well.
  4. Add another 6 ounces of yogurt and continue to blend. The mixture will be thick and creamy. (To make a thinner cream, add another 6 ounces yogurt.)
  1. Cover the lemon cream tightly and chill for at least 1 hour. When ready to serve, spoon into four individual bowls.