Here’s a simple, creamy, and tangy recipe using whipped condensed milk and lemon—perfect for desserts like mousse, pie filling, or tarts:
Whipped Condensed Milk with Lemon (No-Bake Lemon Mousse)
Ingredients:
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream or whipping cream
- 3–4 tbsp fresh lemon juice (adjust to taste)
- 1 tsp lemon zest (optional, for extra zing)
- A pinch of salt
Instructions:
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form.
- Mix condensed milk & lemon: In another bowl, combine the sweetened condensed milk, lemon juice, lemon zest, and a pinch of salt. Stir until smooth.
- Fold together: Gently fold the whipped cream into the condensed milk mixture until fully combined. Be careful to keep it airy.
- Chill: Pour the mixture into serving bowls or a pie crust. Refrigerate for at least 2 hours to set.
- Serve: Garnish with extra lemon zest, whipped cream, or berries.
💡 Tips:
- For a tangier flavor, increase lemon juice gradually—taste as you go.
- Can be used as a filling for graham cracker pie, layered parfaits, or individual dessert cups.
- For a tropical twist, add some lime juice or mango puree.
If you want, I can also give a super fluffy version that uses only 3 ingredients—it’s incredibly quick and light.
Do you want me to share that version?
