Sweet Lemon Custard

So, while Charlie was still in bed and I was imagining how to continue entertaining the kids, I remembered that I have sweetened condensed milk in the pantry. "Hmm, what shall I do with that?" A little searching presented an idea that reminded me of the filling of my husband's favorite lemon meringue pie, so I made a few modifications to the recipe and here it is for your enjoyment:

Creamy Lemon "Custard"

1 can sweetened condensed milk, 14oz
1 c. plain sour cream
2 egg yolks
1/4 c. pure lemon juice

Pour the condensed milk in the bowl and give the dregs in the can to the waiting preschooler. Teach the preschooler how to scrape it off of the sides with his finger; this will occupy him for the rest of the night, if allowed. Blend the sour cream into the milk; add two egg yolks and whisk until smooth. I don't care what you do with the whites. Save them for meringue (you can freeze them). Use them for a facial (more on this at in a later post). Ignore your inner depression era mother and put them down the drain. Make an egg-white omelet.

I digress. After everything is all smooth, pour in the lemon juice and quickly whisk it all together as smoothly as possible. I'm sure you could do this all in a blender, but I was lazy and didn't want to clean the blender. Hence, the whisk. When everything is all smooth and homogeneous in appearance, put the mixture in the fridge. Forget that it's there. Remember it a few hours after supper, and serve it to your happy eaters.

WARNING: This dessert is quite sweet and rich. Servings should be small. Teeny. Like, 1/4 c. for a child and a 1/2 c. for an adult. Seriously, it sounds like a tiny amount, but you just wait until you get to the end of your portion; you'll understand.

SECOND WARNING: Yes, it has raw egg yolks in it. No, this isn't a cooked custard. No, you can't sue me if your egg manages to have salmonella in it., although how it would survive in that lemon juice is beyond me. I have never gotten sick from an undercooked egg yolk, but let your conscience be your guide. I have been told that the lemon juice will thicken the condensed milk without the egg, but I wanted to make sure my dessert was thick and creamy. If you're skittish, omit the eggs.

By the by, it was quite yummy. Not as tart as lemon meringue pie, for those of you who are familiar with Lori's recipe, because of the dilution with the sour cream. However, it was perfect for a custard, since it had neither the crust nor meringue to foil it.

Happy Eating!