Real Recipes From Real Home Cooks ®

mama's lemon custard delight

(39 ratings)
Blue Ribbon Recipe by
Cheryl Redes
Warren, MI

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!

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 @kitchencrew
(39 ratings)
yield 6 -8 people
prep time 1 Hr
method No-Cook or Other

Ingredients For mama's lemon custard delight

  • 5 can
    sweet condensed milk
  • 10
    egg yolks
  • 2 c
    pure lemon juice
  • 1 Tbsp
    pure vanilla flavoring
  • 2 box
    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.
  • Crushed Vanilla Wafers in two bowls.
    CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.
  • Melting butter in a saucepan.
    In a small saucepan on low heat, melt 1/2 stick of pure butter.
  • Vanilla wafers and melted butter combined to make a crust.
    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.
  • Condensed milk in a large bowl.
    FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk into a large mixing bowl.
  • Adding lemon juice to the custard.
    Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
  • Egg yolks separated from egg whites.
    Separate the egg yolks from the egg whites.
  • Mixing egg yolks into the condensed milk.
    Stir in the egg yolks. The mixture should be slightly stiffening up by now.
  • Whole Vanilla Wafers added to the baking dish.
    Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
  • Lemon filling poured over the wafer crust.
    Now pour in the lemon filling in the pan.
  • Crushed Vanilla Wafters sprinkled over the filling.
    Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
  • Baking dish covered in plastic wrap to chill in the fridge.
    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!