🌟 Why This Dessert Is My Go-To (And Never Gets Old)
We all love fancy tarts and layered parfaits.
But sometimes, what you really crave is:
🍋 Bright, zesty flavor
🥛 Rich, creamy texture
⏱️ Zero effort
🧼 One bowl cleanup
That’s exactly what this delivers.
Here’s why I never get tired of it:
✅ Ready in 5 minutes prep + chill time —perfect for last-minute guests or cravings
✅ No oven needed —great for summer or busy nights
✅ Naturally thickened —cornstarch + egg yolks = silky custard without gelatin
✅ Keeps beautifully —tastes even better the next day
✅ Customizable —swap lemons for lime, add berries, or go chocolate-swirled
It’s not just dessert.
It’s instant joy.
🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
400 ml (1⅔ cups) whole milk (full-fat = creamier texture)
Zest of 1 lemon (use organic if possible!)
1 tsp vanilla sugar (or ½ tsp vanilla extract)
2 large egg yolks (from cold eggs—save whites for meringue!)
40g (3 tbsp) granulated sugar
15g (1 tbsp) cornstarch (key for thickness)
Juice of 1 lemon (~3–4 tbsp)
100g (¼ cup) sweetened condensed milk (the magic ingredient for richness & sweetness)
Optional Garnishes:
A light dusting of cinnamon
A sprinkle of cocoa powder
Chocolate shavings or curls
Fresh berries or mint leaves
That’s it.
No heavy cream. No custard powder.
Just real food, blended into bliss.
🔥 How to Make It: Step-by-Step, Smooth-by-Smooth
Let’s cook this like we’re making edible sunshine—one spoonful at a time.
Step 1: Heat the Milk Base
In a small saucepan:
Combine milk, lemon zest, and vanilla sugar.
Heat over medium heat until steaming and just about to boil (tiny bubbles around the edges).
👉 Remove from heat and let steep 5 mins to infuse lemon flavor.
Step 2: Whisk the Yolk Mixture
In a bowl:
Whisk egg yolks, sugar, and cornstarch until pale, thick, and smooth (~1 min).
Step 3: Temper the Eggs
Slowly pour hot milk into the yolk mixture in a thin stream, whisking constantly.
👉 This prevents scrambled eggs!
Step 4: Cook the Custard
Pour mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 3–5 minutes, until thick enough to coat the back of a spoon.
⚠️ Don’t boil—it could curdle.
Step 5: Cool Completely
Strain into a clean bowl (removes zest and any tiny lumps).
Press plastic wrap directly on the surface (prevents skin).
Chill in the fridge at least 2 hours, or overnight.
Step 6: Finish & Serve
Once cold, stir in lemon juice and sweetened condensed milk.
Beat gently with a hand mixer or whisk until smooth and slightly fluffy.
Divide into small glasses or ramekins.
Chill another 30 minutes to set.
Step 7: Garnish & Enjoy!
Dust with cinnamon, cocoa, or chocolate shavings.
Serve cold—with a biscuit or shortbread on the side.
Bonus: Leftovers keep 3–4 days in the fridge.
💡 Pro Tips for Next-Level Success
🍋 Extra lemony? Add ½ tsp more zest or a splash of lemon extract
🥛 Dairy-free? Use oat or coconut milk + full-fat canned coconut milk instead of condensed
🍊 Variations: Try lime, orange, or grapefruit for a twist
🍓 Berry swirl: Layer with stewed raspberries or strawberry compote
🍫 Chocolate lover? Swirl in melted dark chocolate before chilling
🍽️ Make ahead: Prepare base 1–2 days ahead—add condensed milk & juice just before serving
🍽️ When to Serve These Golden Gems
☕ Afternoon tea with cookies
🍋 Summer evenings with a spritz or iced tea
🎉 Dinner parties as an elegant finale
🫶 To someone who says, “I don’t eat desserts” —watch them finish the glass
Because once they taste that silky, tangy-sweet, citrus-kissed cream?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients or a culinary degree to make something magical.
Sometimes, all it takes is:
A lemon
A carton of milk
And the courage to say: “Yes, I’m making dessert tonight.”
And when your partner says, “Did you buy this?”
Or your kid asks for “one more” after dinner…
You’ll know:
You didn’t just make a treat.
You made love.