2-Ingredient Lemon “Curd”

I saw this on the website The Kitchn the other day, and had to try it immediately. They call it “lemon curd,” but it’s nothing like the stuff you get in a jar. It’s lighter and dessert-ier. Maybe “lemon fluff”? If you’re a lemon lover, you will swoon for this. And it couldn’t be easier.

 Ingredients:

14-ounce can of sweetened condensed milk (I used sweetened condensed coconut milk)

1 – 3 lemons (or limes, or a combination), juiced

 Instructions:

1. For one can of sweetened condensed milk, you’ll want to juice enough lemons until you have 1/4 cup to 2/3 cup lemon juice (about 1 to 3 lemons). 1/4 cup lemon juice yields a dessert that is sweeter and milkier with a mild lemon flavor and thicker texture. 2/3 cup lemon juice yields a brighter, tangier lemon flavor and looser texture. You can also zest the lemon for extra flavor, but the mixture will not be as smooth with the bits of zest. 

2. In a medium bowl, whisk together one 14-ounce can sweetened condensed milk with the lemon juice until well combined and smooth. You’ll see the mixture thicken slightly as you combine the ingredients. 

3. Cover the bowl and chill. Refrigerate until thickened and spoonable, at least 15 minutes (longer if you prefer it well chilled). You can make the curd up to one day in advance and keep stored covered or in an airtight container in the refrigerator. Give it a gentle stir before using, but avoid over-stirring as it can thin out.

Taste and adjust as needed. This can easily be adjusted to suit your taste as you’re making it. Start with a smaller amount of lemon juice, stir it into the condensed milk, taste, and add more lemon juice as needed before chilling.