Tuesday, June 28, 2011

Lemon Cream

Three ingredients and 5 minutes.

That's all it takes.

Three ingredients, 5 minutes, and you'll get a lifetime of compliments if you make this recipe.


Every time my mom or I make lemon cream people rave. They BEG for the recipe. You know the mark of a great recipe when people hand you paper and pen to write it down. This, my friend, is one of those recipes. Try it out for yourself. We'll be enjoying it over fresh strawberries and blueberries this 4th of July :-)




1 lemon (zest and 1/4 cup lemon juice)
1 14oz can sweetened condensed milk
1 8oz container Cool Whip

Zest the lemon into a medium sized bowl.

Juice the lemon to equal 1/4 cup juice.

Stir in can of sweetened condensed milk until the mixture becomes thick.

Fold in Cool Whip.

Chill in the fridge for an hour and serve over fresh fruit.

1 comment:

  1. I do this and put the mixture in a Graham cracker crust then chill in fridge for a couple hours. Makes a great pie! You can also substitute 1 or 2 packs of Koolaid for the lemon juice and then you have koolaid pie! :)


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~ Jack & Erin

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