When it comes to spring and summer treats, lemon will always reign supreme in our hearts. There’s something so light and refreshing about citrus on a hot day. This easy Lemon Cream recipe strikes the perfect balance of elegant and easy, with a tangy taste that will have everyone coming back for another serving. Let’s get into how it’s made!
While this recipe won’t require turning on your oven (wonderful news on a hot day!), there is a quick stove top step. Add the water and pudding mix to a saucepan and cook just until the mixture begins to boil. You’ll then mix in both boxes of jello and stir it all together. Spoon the contents of the saucepan into a large bowl and pop it in the fridge for a couple hours to set. Once the mixture has firmed up, remove it from the fridge and beat in the whipped topping and half the lemon zest until it’s smooth and creamy. At this point, your Lemon Cream is ready to eat! Top it all with a little more lemon zest, a lemon slice, and a dollop of whipped cream for a beautiful finish.
This recipe is easy enough for a novice cook and yet still sure to delight any crowd. Portion the cream into individual serving cups for an elevated presentation or let your crew dig in and serve themselves. There’s no way to go wrong with this sweet and tangy treat! Give it a go this summer and you’re sure to fall in love.
15m prep time
1 cook time
- 1 (4.6 oz) box cook & serve vanilla pudding mix
- 2 ½ cups water
- 2 (3 oz) boxes lemon jello
- 1 (16 oz) tub whipped topping, thawed
- Zest of 1 lemon
- Whipped cream for serving
- In a medium-sized saucepan, add water and pudding mix and cook over medium heat. Stir often and remove from heat once mixture begins to boil.
- Mix in jello powder until fully incorporated and transfer to a large bowl. Refrigerate for 2-3 hours.
- Using an eclectic mixer, mix in the whipped topping and half the lemon zest for 1-2 minutes until smooth.
- Chill until ready to serve. Garnish with remaining lemon zest, lemon slices, and whipped cream.
Recipe adapted from Butterwithasideofbread.com