Lemon Fluff Dessert
A light and refreshing no-bake dessert featuring a creamy lemon filling, perfect for any occasion. This easy recipe is sure to delight your taste buds.
Equipment
- Electric mixer or stand mixer
- Large mixing bowls
- Zester or grater
- Measuring cups and spoons
- Serving dish or individual glasses
Ingredients
- 1 can sweetened condensed milk 14 oz
- 1/2 cup fresh lemon juice about 2-3 lemons
- 1 tbsp lemon zest finely grated
- 8 oz cream cheese softened
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, beating until well combined.
- Stir in the fresh lemon juice and lemon zest. The mixture will thicken as the acid from the lemon juice reacts with the milk. Mix until smooth.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the lemon mixture until fully incorporated. Be careful not to deflate the whipped cream.
- Pour the mixture into a serving dish or individual glasses. Refrigerate for at least 2 hours, or until set.
Notes
Chef's Tips:
• For a lighter version, use light cream cheese and reduced-fat sweetened condensed milk.
• Avoid overmixing the whipped cream to prevent the dessert from becoming dense.
• Serve with a sprig of mint and a thin lemon slice for an elegant presentation.
Food Safety:
• Keep refrigerated until ready to serve to prevent spoilage.
• Consume within 3 days for best quality and safety.