Combine 2 tablespoons sugar, egg, and lemon juice in a small bowl; stir well with a whisk. Combine remaining 2 tablespoons sugar, water, and cornstarch in a small saucepan; bring to a boil. Cook 30 seconds or until thickened, stirring constantly. Remove from heat. Slowly pour beaten egg mixture into water mixture, stirring constantly. Cook over medium heat 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold in whipped topping.
This was a simple to make, refreshing summer snack for a small get together at our home. The only change I made was to add in some lemon zest (maybe a 1/2 teaspoon or less - I didn't measure), and I also added just a tiny bit of salt - two shakes - because my mom said I should always give a little dash of salt to just about anything I cook. I guess a faster way to make this would be to combine a jar of lemon curd with a container of thawed whipped cream. But as a bonus, I now know how to make an excellent lemon curd (at least that's exactly what the lemon mixture tasted like just before mixing it with the whipped cream).
I used meyer lemons for the perfect lemon taste...I also doubled this as I knew it was going to be a hit at our Healthy Super Bowl party...and I was right...the remnants in the bowl were eaten with a spatula!!! I served with strawberries and raspberries...AMAZING!!
I used splenda in place of real sugar and made layers of chopped strawberries and the dip.
Pretty quick and easy, and a good fruit dip substitute if you don't have any cream cheese in the house!
I haven't tried this yet, but have it on my menu for a party I am having in a few weeks. After reading the reviews, I think I will add very finely grated lemon peel to give it a more vibrant flavor. Will let you know after my party, how it was accepted.
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