Easy Lemon Dessert With 2 Ingredients, In 10 Minutes

2-Ingredient “Magic” Citrus Mousse

Prep time: 5 mins | Setting time: 3 hours | Servings: 4–6

790 g (28 oz): Sweetened condensed milk (approximately 2 standard cans)
100 ml (3.4 fl oz): Freshly squeezed lemon or lime juice (approx. 4 lemons/limes)
Garnish: Fresh citrus zest, mint leaves, or crushed graham crackers/biscuits.

Prepare the Citrus: Zest one of your lemons or limes before juicing them. Set the zest aside for the final garnish. Squeeze the fruit until you have exactly 100 ml of juice, ensuring you strain out any seeds or large pulp.
Blend to Thicken: Pour the two cans of sweetened condensed milk into a high-speed blender. Add the citrus juice. Blend on medium-high speed for 2 to 3 minutes.

Chef’s Tip: You will actually see the texture change from a liquid syrup to a thick, spoonable cream as the acid “cooks” the milk proteins.
Incorporate Aroma: For a deeper flavor profile, pulse in a pinch of the fresh zest during the last 10 seconds of blending.
Portion and Chill: Pour the mixture into a large glass serving dish for a family-style dessert, or divide it into individual ramekins or martini glasses for a gourmet presentation. Smooth the tops with a spatula.
Set the Texture: Cover with plastic wrap (ensure it doesn’t touch the surface to keep it smooth) and refrigerate for at least 3 hours. This allows the mousse to firm up and the flavors to meld.
Garnish and Serve: Just before serving, sprinkle the reserved zest over the top. Add a sprig of mint or a thin slice of citrus for an elegant, professional finish.

The “Cookie” Base: Since you mentioned cookies and crackers, you can crush digestive biscuits or graham crackers with a little melted butter and press them into the bottom of the cups before adding the cream for a “No-Bake Key Lime Pie” feel.
Whipped Fold: For an even lighter, fluffier texture, you can fold in 200 ml of whipped heavy cream after blending the condensed milk and lime.