This time of year I just want something fresh and light when it comes to dinner and dessert. The weather is starting to warm up and something with lemon sounded delicious! I also thought I would try this recipe because of the fact that it only has four ingredients. Four ingredients! That really is amazing.
When I found this recipe in my recipe box, I was surprised to see that it used whipped evaporated milk. I’ve never made anything where you whip up evaporated milk. Usually you buy whipping cream. I was a bit skeptical and rightly so. It was a flop. But as all recipes I love to share with you, I figured it out.
You can use my example to save you the time. Ironically, I started this recipe on a busy day when we were having people over for dinner. I wanted something I could whip together (pun intended!) for dessert that would not take all of nap time. However, I soon found out that there’s a little secret to whipping evaporated milk that my original directions did not include. You have to chill the bowl, the mixing paddle and the evaporated milk for 30 minutes in the freezer before starting. While my directions mentioned using chilled evaporated milk, it simply wasn’t enough to get the desired results.
To top it off, when I put this dessert in the freezer, I really didn’t know if it was going to work out. I really thought evaporated milk would look well, whipped. It did not. It took on the consistency of a think melted ice cream. However, once frozen it was delicious and was a huge hit with our dinner crowd. And so now that it’s tested and approved I’m sharing it with you so that you can enjoy it – and the simplicity of it since I’ve figured it out for you!
Here’s what you’ll need:
1 Can evaporated milk, chilled
3/4 Cup sugar
3 TB lemon juice
1 grated rind of 1 lemon
12 graham crackers
The first thing you want to do (and double trust me on this) is to pour your chilled evaporated milk into your mixing bowl. Place the detached mixer beater into the evaporated milk and place the entire bowl into the freezer for 30 minutes. I wish I could tell you that it can be done in less time – but it can’t. I tried. It failed. You need a full 30 minutes.
Once 30 minutes has passed, place the chilled beater onto your mixer and beat the evaporated milk for about 3 – 4 minutes or until the evaporated milk has thickened. You’re looking for the consistency of a thick melted ice cream. Slowly add the sugar. Add the lemon juice and grated lemon rind and beat until very thick. My directions said “stiff” but mine never really got there. Let me know if you had different results!
Taking a step backwards here. While your evaporated milk is chilling in the freezer. (Pun intended again!) You’ll want to add 12 graham crackers to a gallon freezer bag. Using a heavy object, like your mixing cup, hit the graham crackers until they are crumbs. This is a great step for kids! You can set them aside.
Spray an 8×8 or 9×9 pan with cooking spray. Place half of the graham cracker crumbs on the bottom of the pan. Pour in the thickened cream. Add the remaining crumbs on top. Cover it tightly and freeze until ready to serve!
This recipe is super easy once you’ve learned the ol’ chillin’ evaporated milk step. It’s a very inexpensive dessert as well. And you know I love a good frugal dessert to enjoy!
Oh, and did you notice that NO oven is required! This recipe is perfect for a hot day!
Frozen Lemon Cream Dessert
Ingredients
- 12 oz evaporated milk chilled
- 3/4 Cup sugar
- 3 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 12 graham crackers
Instructions
- Pour the chilled evaporated milk into your mixing bowl. Place the beater into the bowl. Place the entire bowl into the freezer for 30 minutes.
- While the evaporated milk in chilling, crush 12 graham crackers into crumbs.
- Once the evaporated milk is removed from the freezer, whip it until very thick.
- Slowly add the sugar. Add the lemon and lemon rind and whip again until very thick. Place half of the graham crackers into a 8x8 or 9x9 pan. Pour the evaporated milk cream over the graham crackers. Add the remaining crumbs on top.
- Cover tightly and place in freezer until ready to serve.
Nutrition
Comments & Reviews
Hi i need to be sure u said fridge or freeze, final product goes in fridge or freeze?
Definitely goes in the FREEZER and DO NOT THAW before serving.
Serve it Straight from the freezer!
My Granny used to make this when my mom was little and mom is now 90!
Although granny did not use the zested peel back then nor did she use a crust. She chilled it in an ice cube tray.
They only had dessert once a week during the Depression. This was served with a pound cake on Sunday evening.
We all should go back to only having dessert 1x/week.
Thanks for posting this…I had lost Granny’s recipe.
I made this dessert for Thanksgiving and it was a huge hit! So easy to make, once you’ve chilled everything it comes togethet quick. Love it and will be adding this to my recipe collection.
Hi! Just made this. Yep, the freezer step works for getting the milk to thicken! I beat it 4 minutes, then added the sugar and beat about 1 minute more. I got stiff peaks after adding the lemon juice and zest…almost immediately after adding. I used graham cracker crumbs from a box…3/4 c on the bottom and 3/4 c on the top. Wonderful and light! Perfect for a super-hot mid-July day here in South Carolina ;D