Whip the cream
In a mixing bowl, whip the cold heavy cream until soft peaks form.
Mix lemon base
In another bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth. It will start to thicken almost immediately.
Combine
Gently fold the whipped cream into the lemon mixture until fully combined and smooth.
Serve
Spoon into small cups or glasses. Serve immediately or chill for 30 minutes for a firmer texture.
Top it off
Garnish with crushed cookies, fresh fruit, or a dollop of extra whipped cream if desired.
📝 Tips:
For extra tang, add more lemon zest.
You can layer it with crushed graham crackers for a mini lemon pie feel.
Keeps in the fridge for up to 3 days.
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