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.
