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Spanish Lemon Cream Recipe - Crema de Limon


Spanish Lemon Cream - Crema de Limon

Spanish Lemon Cream - Crema de Limon

Lisa Sierra (c) 2010 Licensed to About.com Inc.
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!

Prep Time: 5 minutes

Chill: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 2 cups - 4 servings


  • 6 oz (177 ml) sweetened condensed milk
  • 6 oz (177 ml) fresh lemon juice
  • 2-3 6 oz containers (340-510 ml) plain yogurt


Set yogurt out on 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 oz. of yogurt to the milk-lemon juice mixture and blend well. Add another 6 oz. of yogurt and continue to blend. The mixture will be thick and creamy. (To make a thinner cream, add another 6 oz. yogurt.)

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

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