My lemon-y cream sauce is the result of having a little bit left over of an ingredient called for in a recipe. It’s not enough to really do anything with but it is too much to simply throw out.
By the time it takes to squeeze the lemons and stir the juice into the condensed milk, you will have a flavorful sauce for dipping fresh fruit or stirring into a fruit salad. Try it with pound cake or use as a filling for a layer cake.
- Sweetened condensed milk (any amount)
- fresh squeezed lemon juice
- In a small bowl, stir lemon juice into the condensed milk. Add a little at a time until you get the desired amount of sweetness.