Faux lemon curd (and a bonus recipe!)

Lemon Curd Ice Cream

White this probably isn't appropriate for every possible lemon curd application, it makes a fine substitute when you're in a hurry. Or feeling a little less ambitious. I mean, it's two ingredients, and little work, and not much time. It doesn't have the translucent look of standard lemon curd and the texture is a little different, but it tastes pretty darned good.

And if someone won't eat eggs, this version is egg-free.

And did I mention that it takes no time at all to make? If you suddenly had to come up with dessert for unexpected company, you could whip this up and dollop it on top of some pound cake and top it with berries, and you'd be a genius. Or, if you happen to keep little tart shells on hand, you could have mini lemon tarts in no time. Put some on your yogurt.

I mean, really, use it for just about anything you'd use lemon curd for.

Faux Lemon Curd

1 can (14.5 ounces) sweetened condensed milk
1/2 cup fresh lemon juice

Whisk the lemon juice into the condensed milk. Use immediately, or chill until needed.

Light Lemon Ice Cream

1 recipe Faux Lemon Curd
Plus enough milk to make 1 quart (about 3 cups)
1 cup creme fraiche

Combine the faux lemon curd, milk, and creme fraiche. Whisk to combine well. Churn in your ice cream maker according to manufacturer's directions.

Note: If you can find creme fraiche or it seems too expensive, you can make your own.

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