Lemon Cream

This is lemon curd cream.  Using whipped topping instead of homemade whipped cream keeps the fat and calories down while still adding the “creamy” factor.  Very tart, tangy, and light.  Perfect way to end summer, with a kick!

Lemon Cream - The Kitchen Bistro

To a small pot mix:
3 eggs
2/3 cup sugar
2 lemons zested
1/2 cup lemon juice (3 lemons)

2 TB margarine or vegan butter
1 1/2 cups Cool Whip whipped topping

On medium-high heat, cook, stirring constantly (you don’t want this to burn on the bottom)
But not to fret, it only takes 7-8 minutes to thicken or nape (coat back of spoon)

Remove from the heat and add vegan butter
Either you can stir in by hand or puree in a blender to make sure everything is smooth

Cover and put in the fridge till cool
Either right away or when your ready to use the lemon cream, fold in the whipped topping

*Chilled homemade whipped cream can also be used

Use this for any dessert, cake, pie, or just to eat with berries!!

Advertisements

One thought on “Lemon Cream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s