Crema de Limon isn’t pie filling. It’s a creamy lemon dessert that will have lemon lovers licking the bowl clean.
This is such an easy recipe that I’m almost embarrassed to share it with you and that would be a shame because it’s a perfect end to a meal or a delicious snack anytime of day. Don’t you love the fresh raspberry garnish? I was so pleased to come across a small box in the grocery store.
A couple weeks ago Rick and I went on a road trip and stopped in what seemed to be the Spanish equivalent of a truck stop. In addition to the gas pumps there was a shop, full restrooms including showers, a cafe for a quick bite and a restaurant for a full meal. We had the menu del dia where the diner chooses from a set of menu selections for a fixed price. Very often water, wine and bread are included. We didn’t expect much for 10 Euros each, but it was a decent meal. However the highlight for me was definitely the crema de limon. I could have eaten another serving.
When we returned home I mentioned it to a friend of ours who told me how to make it although I had to work out the measurements. She also uses lemon flavored yogurt which I didn’t want to use because of the extra sugars. The condensed milk provides plenty of sweetness.
- Juice and zest from two lemons
- 3 cups plain yogurt (Greek or natural)
- ¾ cup sweetened condensed milk, more or less
- fruit for garnish if desired
- Mix all the ingredients together in a medium bowl. Reserve some of the lemon zest for garnish.
- Add more sweetened condensed milk to thicken the crema.
- Garnish with fruit and some reserved lemon zest before serving.
Now that you know how to make the basic version, it’s easy to imagine substituting other citrus fruits or fruit puree for a quick dessert from whatever you may have on hand.