Spanish Lemon Cream Recipe (Crema de Limon)

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 07/25/19
lemon cream
Dorling Kindersley
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutrition Facts (per serving)
227 Calories
8g Fat
33g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 227
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 31mg 10%
Sodium 114mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Protein 8g
Calcium 286mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rich, creamy and cool, with a fresh lemon flavor, this dessert is the perfect no-cook dessert for summer. From start to finish, the recipe takes less than 10 minutes to prepare and uses only 3 ingredients. Chill for 1 hour and serve!

Ingredients

  • 6 ounces sweetened condensed milk
  • 6 ounces fresh lemon juice
  • 2 to 3 (6-ounce) containers plain yogurt

Steps to Make It

  1. Gather the ingredients.

  2. Set yogurt out on the counter for 10 minutes to bring it to room temperature.

  3. Pour the condensed milk into a large bowl or blender. Add fresh lemon juice to the condensed milk and blend thoroughly using a stick blender or standard blender.

  4. Add 6 ounces of yogurt to the milk-lemon juice mixture and blend well.

  5. Add another 6 ounces of yogurt and continue to blend. The mixture will be thick and creamy. To make a thinner cream, add another 6 ounces yogurt.

  6. Cover the lemon cream tightly and chill for at least 1 hour. When ready to serve, spoon into four individual bowls.