This recipe is an easy recipe and has just two main ingredients. You do need to whip your cream and have some lemon curd left over or buy store bought, but those are your only ingredients.
If you bake macaroons, angel food cake, or another dessert that requires lots of egg whites, you definitely need to learn how to make lemon curd to use up those egg yolks. I happen to have a super easy and delicious recipe for lemon curd. You can find it here.
Finding ways to use up those egg yolks makes me happy so that I’m not wasting eggs. Especially when they are so expensive right now.
I hope the next time you need a fruit dip, you will give this recipe a try. It looks so beautiful on a charcuterie board.
Whipped Cream & Lemon Curd Fruit Dip
An easy fruit dip recipe. This perfect pale yellow colored fruit dip is achieved by gently folding homemade lemon curd into whipped cream.
Equipment
- 1 large glass bowl
- hand mixer
- spatula, measuring spoons, etc
Ingredients
- 1 C whipped cream
- 2 TBSP sugar
- 2 TBSP lemon curd
Instructions
- In a large glass bowl, whip the whipped cream with 2 TBSP of sugar using a hand mixer with the beater attachments.
- In a medium bowl, place 2 TBSP of lemon curd. Gently fold in about 1 C of the whipped cream(there will be some left over from what you made).
- Serve with fruit. Store any extra fruit dip in the fridge.
[…] the new food. For example, in this board, I used “normal” kid friendly fruit. I added a new fruit dip and a new French inspired cheese. They had tried these crackers before, and not really liked them. […]
[…] What do you make with them? Well, you make lemon curd. It is so delicious! And you can use it in fruit dips, fillings for macaroons, doughnuts, lemon bars, fruit dips, and cupcakes…the possibilities […]