mama's lemon custard delight

Name: Mama's Lemon Custard Delight
Prep time: 1 h
Yield: 6
Cuisine: American
Ingredients: 5 can(s) sweet condensed milk; 10 - egg yolks; 2 cup(s) pure lemon juice; 1 tablespoon(s) pure vanilla flavoring; 2 box(es) real vanilla wafers; 1/2 stick(s) pure butter

(39 RATINGS)

8.92K Pinches 22 Photos

Cheryl Redes

Warren, MI

Updated on Dec 25, 2021

This recipe has been handed down from my great-grandmother as an easy summer dessert to dance on your palate. As I kid I remember being in the kitchen with my mom separating the egg yolk from the egg white. Now I've passed this delicious family recipe down to my daughters, who are my sous chefs in the kitchen!

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A helping of Mama's Lemon Custard Delight on a plate.

Blue Ribbon Recipe

This amazing custard dessert is so rich and sweet, you can practically taste the love that's been handed down through the generations. A little sweeter than a pie filling and not as tart, it's perfect for a lemon lover. The vanilla wafer crust is a delicious base for the thick and creamy custard. A wonderful dessert to feed a crowd.

— The Test Kitchen

prep time 1 Hr

cook time

method No-Cook or Other

yield 6-8 people

Ingredients

5 cans sweet condensed milk
10 - egg yolks
2 cups pure lemon juice
1 tablespoon pure vanilla flavoring
2 boxes real vanilla wafers
1/2 stick pure butter

How To Make mama's lemon custard delight

Test Kitchen Tips

There are raw egg yolks in this recipe, so be sure to use pasteurized eggs.

Step 1

CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.

Step 2

In a small saucepan on low heat, melt 1/2 stick of pure butter.
Step 3

Using a mixing bowl, mix the crushed wafers and butter together. Then spread evenly over the bottom of a 13x9 glass pan. Place in refrigerator for 15-30 min. to allow the crust to set.
Step 4

FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk into a large mixing bowl.
Step 5

Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
Step 6

Separate the egg yolks from the egg whites.
Step 7

Stir in the egg yolks. The mixture should be slightly stiffening up by now.
Step 8

Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
Step 9

Now pour in the lemon filling in the pan.
Step 10

Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
Step 11

Cover with Saran Wrap to prevent a film from developing while chilling in the fridge. Place the lemon custard dessert in the refrigerator for 4-6 hours or until set. Enjoy!
https://youtu.be/DPZewyHhRAc?si=JtZDl7wif1eZ36ca
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