This 2-Ingredient Lemon Dessert – Easy No-Bake Summer Recipe is the perfect way to cool down this summer…

A Perfect Quick-Fix Summer Treat That’s Surprisingly Creamy

If you’ve ever needed a last-minute dessert that looks like you spent hours in the kitchen, this 2-ingredient lemon dessert is it. Light, creamy, sweet yet tangy, and completely effortless — this no-bake dessert is proof that sometimes less is more.

Whether you’re prepping for a barbecue, family dinner, or just want something sweet and citrusy after lunch, this recipe will be your go-to. It’s ideal for summer, gluten-free by nature, and takes less than 10 minutes to prepare.

Ingredients (Only 2!)

You only need two pantry-friendly ingredients for this luscious lemon cream dessert:

• 1 can (14 oz / 397 g) sweetened condensed milk

  • Thick, rich, and sweet, this creates the perfect creamy base.

• ½ cup freshly squeezed lemon juice (approx. 3–4 medium lemons)

  • Don’t substitute with bottled lemon juice unless necessary; fresh is best for flavor and texture.

Optional Toppings (Highly Recommended!)

• Whipped cream

• Lemon zest

• Graham cracker crumbs or crushed shortbread cookies

• Thin lemon slices or mint for garnish

Step-by-Step Instructions

 Step 1: Juice the Lemons

Squeeze your fresh lemons and pass the juice through a fine-mesh strainer to remove seeds and pulp. You’ll need exactly ½ cup.

Pro Tip: Zest your lemons before juicing so you can use the zest for garnish later.

Step 2: Chill Your Mixing Bowl

Pop a medium-sized glass or metal mixing bowl in the freezer for about 5 minutes. A chilled bowl helps the lemon cream thicken faster and creates a smoother finish.

 Step 3: Combine the Ingredients

Remove the bowl from the freezer. Pour the entire can of sweetened condensed milk into it.

Slowly drizzle in the lemon juice while whisking constantly (use a hand whisk or electric mixer on low speed).

As the lemon juice mixes with the condensed milk, a chemical reaction occurs: the acid in the lemon juice thickens the milk instantly, turning it into a smooth, pudding-like cream.

Keep whisking for 1–2 minutes until fully incorporated and silky.

 Step 4: Portion into Cups

Pour the thickened lemon cream into 4–6 individual ramekins, mini dessert glasses, or small mason jars.

If you’d like a crusted version, layer crushed graham crackers at the bottom of each cup before adding the lemon mixture.

 Step 5: Chill & Set

Place the cups in the refrigerator and let them chill for at least 1 hour (2–3 hours is better for a firmer texture).

Don’t freeze if you’re serving in glass — it might crack. But you can freeze the mix in popsicle molds for a lemon cream ice pop!

 Step 6: Garnish & Serve

Just before serving, garnish each dessert cup with:

• A dollop of whipped cream

• A sprinkle of lemon zest

• A pinch of graham crumbs

• Optional: lemon curl or mint leaf for presentation

Serve chilled — refreshing, rich, and perfectly tart!

Expert Tips & Variations

• Add vanilla extract: For a deeper flavor, stir in ½ tsp pure vanilla.

• Make it a pie: Pour the mix into a graham cracker crust for an instant no-bake lemon pie.

• Use lime instead of lemon: Switch things up with fresh lime juice for a Key lime twist.

• Make ahead: These store well in the fridge up to 3 days — perfect for prepping in advance.

Storage Instructions

• Store in the refrigerator for up to 3 days in airtight containers or covered with plastic wrap.

• Do not leave at room temperature for long — the texture may loosen.

• For a frozen treat, pour into silicone molds and freeze for 4–6 hours.

Nutritional Information (Per Serving)

(Approximate for 6 servings)

Note: Exact values may vary based on brand and portion size.

Time & Yield

• Prep Time: 5 minutes

• Chill Time: 1–2 hours

• Total Time: Approx. 1 hour 10 minutes

• Yield: 4–6 small portions

Tools You’ll Need

• Medium mixing bowl

• Hand whisk or electric mixer

• Citrus juicer

• Measuring cup

• Dessert ramekins or jars

• Zester (optional)

Related Recipes From Trusted Sources

• • No-Bake Lemon Cheesecake – Taste of Home

  • 2-Ingredient Lemon Bars – AllRecipes

  • Easy Summer Desserts – Food Network

Reader FAQ

Q: Can I use bottled lemon juice?
Yes, but expect a milder, less vibrant flavor. Fresh is strongly recommended.

Q: Is this safe for kids?
Absolutely! It’s sweet and mild. Reduce lemon slightly if they’re sensitive to tartness.

Q: Can I turn it into a pie?
Yes — just pour into a crust and chill for 3+ hours.

Q: Is it gluten-free?
The base dessert is naturally gluten-free. Just avoid cookie toppings if needed.

 Final Thoughts

This 2-Ingredient Lemon Cream Dessert is the epitome of easy, elegant, and crowd-pleasing. It proves that you don’t need 10 ingredients or hours in the kitchen to create something memorable. With just lemon juice and condensed milk, you get a rich, creamy dessert that looks stunning and tastes even better.

Next time you’re in a pinch — or just craving something light and tangy — give this recipe a try. You might just fall in love with how easy delicious can be.

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2-Ingredient Lemon Cream Dessert

Summary: A quick, no-bake lemon dessert made with only 2 ingredients. Perfectly creamy, refreshing, and ready in minutes.

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Ingredients Method Notes

Ingredients

  

• Ingredients:
• 1 can 14 oz sweetened condensed milk
• ½ cup fresh lemon juice 3–4 lemons
• Optional: lemon zest whipped cream, crushed graham crackers

Method

 

1. Instructions:
2. Chill a mixing bowl for 5 minutes.
3. Pour condensed milk into the bowl.
4. Add lemon juice slowly while whisking until thickened.
5. Spoon into serving cups.
6. Refrigerate for 1 hour.
7. Garnish and serve chilled.
8. Prep Time: 5 minutes
9. Chill Time: 1 hour
10. Total Time: 1 hour 5 minutes
11. Servings: 4–6 cups
12. Category: No-Bake Desserts
13. Cuisine: American
14. Difficulty: Easy

Notes

Notes:

Best enjoyed cold.

Add vanilla extract or fold in whipped cream for a mousse version.

Store in fridge up to 3 days.