Ingredients
- 2 cups (480 ml) heavy whipping cream, cold
- 1 can (14 oz / 397 g) sweetened condensed milk
- ½ cup (120 ml) fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, combine the sweetened condensed milk and lemon juice. Stir until slightly thickened.
- Gently fold the lemon mixture into the whipped cream until smooth and fluffy.
- Spoon into serving glasses.
- Chill for at least 1–2 hours before serving.
- Garnish with extra whipped cream and lemon zest if desired.
Yield
4–6 servings
Tips
- For a stronger lemon flavor, add extra zest.
- For a lighter version, substitute whipped topping for the whipped cream.
- Refrigerate leftovers for up to 3 days.
Since the image doesn’t include the original recipe text, this is an estimate based on the ingredients and appearance shown.
