What if the key to creamy, scoopable ice cream had been in your pantry the whole time? For anyone who’s ever dreamed of ...

Lemon: It’s always easier to use a fine rasp grater, like a Microplane, to remove the zest from lemons before juicing them.

FILLING 2 cans (14 ounces each) sweetened condensed milk 6 egg yolks Juice of 6 lemons (1 cup) Grated rind of 1 lemon 1. In a bowl, whisk the condensed milk, egg yolks, lemon juice, and rind.

Whisk 1 (14-ounce) can sweetened condensed milk, 2 tablespoons of the finely grated lemon zest, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt together in a large bowl.

Sweetened condensed milk: This shelf-stable can of milk is thick, rich, and sweet. Don’t mistake sweetened condensed milk for evaporated milk, which is thinner and unsweetened. Lemon: It’s always ...

As the name suggests, this pie relies on Tang juice powder to infuse citrusy notes into an icebox dessert. The filling ...

Transform this classic North Carolina pie with a saltine crust and citrus custard into handheld bars with a toasty meringue in this summery dessert.

How to Make Whipped Lemonade. Blend ice cubes, heavy cream, fresh lemon juice, and sweetened condensed milk in a blender until smooth. Pour in a glass, top with whipped cream and ...

As Independence Day approaches, it's the perfect time to change up your holiday menu with dishes that combine classic ...

Mix softened cream cheese with sugar, vanilla, and a touch of lemon juice until fluffy. Fold in whipped cream for that ...