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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 cups - 4 servings
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!


  • 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

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

  2. 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.

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

  4. 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.

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