Creamy Lemon Dessert
A Betty Crocker betty-crocker-basics recipe for Creamy Lemon Dessert.
Ingredients
- 2 cups whipping (heavy) cream
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel -- if desired
- Few drops of yellow food color -- if desired
- Whole strawberries for garnish -- if desired
Instructions
- 1
Pour the whipping cream into a large bowl, and place in the refrigerator to chill.
- 2
Prepare Graham Cracker Crust (below). While crust is cooling, continue with recipe.
- 3
Mix milk, lemon juice and lemon peel in a small bowl, and set aside.
- 4
Add the food color to the whipping cream. Beat the whipping cream with the electric mixer on high speed until stiff peaks form.
- 5
Gently pour the lemon mixture over the whipped cream. To fold together, use a rubber spatula to cut down vertically through the whipped cream, then slide the spatula across the bottom of the bowl and up the side, turning the whipped cream over. Rotate the bowl one-fourth turn, and repeat this down-across-up motion. Continue mixing in this way just until ingredients are blended.
- 6
Pour the folded mixture over the crust.
- 7
Cover and refrigerate at least 2 hours but no longer than 48 hours.
- 8
Cut dessert into 3-inch squares.
- 9
Garnish each serving with a strawberry.