3-Ingredient Lemon Cream Cups
Servings: 4
Ingredients
1 cup heavy whipping cream, cold
1/2 cup sweetened condensed milk
1/4 cup fresh lemon juice (about 2 lemons)
Directions
Chill your mixing bowl and beaters in the refrigerator for about 10–15 minutes. Cold equipment helps the cream whip up better and hold its shape.
Pour the cold heavy whipping cream into the chilled bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The cream should be thick and billowy but still just slightly droopy when you lift the beaters.
Turn the mixer down to low and slowly drizzle in the sweetened condensed milk, mixing just until combined. Scrape down the sides of the bowl with a spatula so everything is evenly blended.
With the mixer still on low, slowly pour in the fresh lemon juice. The mixture will thicken as the lemon reacts with the cream. Mix only until smooth and fully combined; don’t overbeat.
Taste the lemon cream and adjust if needed. If you want it sweeter, you can add a spoonful more sweetened condensed milk; if you like it tangier, add another teaspoon or two of lemon juice and gently fold it in.
Spoon or pipe the lemon cream into small cups, ramekins, or even little mason jars. Smooth the tops with the back of a spoon if you’d like a neater look.
Cover and refrigerate for at least 1–2 hours to chill and firm up slightly. This rest time helps the flavors meld and gives the cream a lovely, velvety texture.
Just before serving, top with a few fresh berries, a sprinkle of crushed cookies, or a bit of lemon zest if you have it on hand. Serve cold and enjoy.
