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!!


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