Spanish Lemon Cream Recipe - Crema de Limon

lemon cream
Dorling Kindersley
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Yield: 2 cups - 4 servings
Nutritional Guidelines (per serving)
227 Calories
8g Fat
33g Carbs
8g Protein
(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!


  • 6 ounces (177 milliliter) sweetened condensed milk
  • 6 ounces (177 milliliter) fresh lemon juice
  • 2 to 3 6-ounce containers (340-510 milliliter) plain yogurt

Steps to Make It

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

Pour the evaporated 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.

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

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.

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