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 1CRUST: Finely crush 1/2 box of vanilla wafers. Then coarsely chop the remaining 1/2 of the box of vanilla wafers.
Step 2In a small saucepan on low heat, melt 1/2 stick of pure butter.
Step 3Using a mixing bowl, mix the crushed wafers and butter together. Then spread evenly over the bottom of a 13×9 glass pan. Place in refrigerator for 15-30 min. to allow the crust to set.
Step 4FILLING: Open all 5 cans of the sweet condensed milk. Pour all the milk into a large mixing bowl.
Step 5Add the vanilla flavoring. Gradually stir in the lemon juice until completely blended (you may not use all of it).
Step 6Separate the egg yolks from the egg whites.
Step 7Stir in the egg yolks. The mixture should be slightly stiffening up by now.
Step 8Once the filling is complete, line the sides of the glass pan with whole vanilla wafers.
Step 9Now pour in the lemon filling in the pan.
Step 10Once the pan is full with the lemon filling, crush a few vanilla wafers on top of the lemon custard for decoration.
Step 11Cover 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!