by C.Channing
TRUSTWORTHY

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I loved the recipe because it only consisted of two ingredients: lemon and sweetened condensed milk. I wasn’t sure how the recipe was going to turn out because it required a whole

However, when I prepared the recipe I was surprised at how much the lemon juice balanced the sweetness of the milk without overpowering it with its sourness. I’m not really a fan of using fresh lemons unless I really have to because they take so much work just to get a little juice out ...

As I was experimenting with the lemon juice in this recipe, I discovered you can use either fresh squeezed lemon juice or you can buy it in a bottle and it has no affect on the final taste. However, after refrigeration you have to stir it up because the smooth texture it had at room temperature will have a key lime pie texture when it’s

I like this recipe because it’s the perfect dip for either fruits or vegetables. I especially like to eat this dip with granny smith apples and strawberries.

Ingredients:

1 can of Sweetened Condensed Milk

1/2 cup of lemon juice, fresh or bottled

Directions:

1. In a medium bowl add the milk and lemon juice which can be either freshly squeezed or bottled, and mix until well blended.

2. Serve immediately or store in the refrigerator.

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