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1 can (14 ounces) sweetened condensed milk

¼ cup to ⅔ cup lemon juice (about 1 to 3 lemons)

Optional: lemon zest

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1. Juice the lemons until you have ¼ cup to ⅔ cup of lemon juice.

2. In a medium bowl, whisk together the sweetened condensed milk and lemon juice until well combined and smooth.

3. Cover the bowl and refrigerate until thickened and spoonable, at least 15 minutes.

Tips for Making 2-Ingredient Lemon Curd

You can taste and adjust as needed.This shortcut curd can easily be adjusted to suit your taste as you’re making it. Start with a smaller amount of lemon juice, stir it into the condensed milk, taste, and add more lemon juice as needed before chilling.

Swap the lemon juice for a different citrus. Key limes would also work exceptionally well here.

Keep it on hand for dessert in a pinch. Spoon the curd over fresh berries and store-bought pound cake or angel food cake and top with a little whipped cream for a quick, low-effort treat.

Take a cue from the Atlantic beach pie and turn it into no-bake dessert cups. Layer the curd in small glasses or coupes with a saltine cracker crumble and lightly sweetened whipped cream for a treat that has all the flavors of Atlantic beach pie, but takes just a fraction of the work.

Make it even lighter. Fold the curd into beaten cream cheese, whipped cream, or a combination of the two to yield a bright and airy cream perfect for trifles and other desserts.