1 (14 oz) can sweetened condensed milk (the creamy, sweet foundation)
½ cup (120ml) freshly squeezed lemon juice (about 3-4 large lemons) – BOTTLE JUICE WILL NOT WORK HERE. Fresh is non-negotiable for that bright, tangy zing.
4 large eggs, at room temperature
¼ cup (½ stick / 56g) unsalted butter, melted and slightly cooled
Zest of 2 large lemons (for maximum aromatic power)
1 teaspoon pure vanilla extract
½ cup (100g) granulated sugar
½ cup (63g) all-purpose flour
½ teaspoon baking powder
Pinch of salt
For Serving (Optional but Glorious):
Powdered sugar, for dusting
Fresh berries (raspberries, blueberries)
Whipped cream or a dollop of crème fraîche
The Foolproof, 3-Step Method to Impossible Magic
Step 1: The One-Bowl Blend
Preheat your oven to 350°F (175°C). Generously butter or spray 8-10 standard-sized ramekins, oven-safe custard cups, or a jumbo muffin tin. Place them on a baking sheet for easy handling.
In a powerful blender, OR in a large bowl using a hand mixer, combine ALL ingredients: sweetened condensed milk, lemon juice, eggs, melted butter, lemon zest, vanilla, sugar, flour, baking powder, and salt.
Blend or mix on medium-high speed for 45-60 seconds, until the batter is completely smooth, silky, and free of any flour lumps.
