Ingredients

• 8 oz cream cheese, softened
• 1/4 c Better Batter Corn-Free Powdered Sugar
• 10 oz jar of store-bought lemon curd (or try making your own lemon curd - the recipe is at the bottom of this page)
• 8 oz whipped topping, thawed

Instructions

Prepare the cream cheese mixture. In the bowl of a stand mixer (or a medium bowl using an electric hand mixer), beat the cream cheese and powdered sugar on medium speed 1-2 minutes or until well combined and creamy. Add the lemon curd and mix again on medium speed until just combined. Fold in whipped topping by hand using a spatula. Transfer to a serving bowl. Cover and chill at least 30 minutes before serving. Other ways to use this dip. Place a few large scoops of the dip into a pastry bag (or I use a ziptop bag with a small cut off a corner) and pipe a bit of dip into hulled strawberries or raspberries which have been gently washed. You could cut off the very bottom of the strawberries to make them stand up on a platter before filling. For a pretty presentation, place all of the dip into a ziptop bag and make a large cut off a corner and pipe it into the serving bowl or make smaller portions on individual plates. Make your own lemon curd. This is very easy to make and more delicious than store-bought! Gather these ingredients:

• 4 large egg yolks
• 2/3 c granulated sugar
• zest from three lemons
• 1/3 c fresh lemon juice (from the three lemons you just zested)
• 1/8 tsp salt
• 6 Tbl unsalted butter, at room temperature

Prepare the lemon curd. Using a double boiler or a pan with simmering water with a bowl placed on top, combine lemon zest and juice, sugar, and salt in your bowl on top of the simmering water. You will need to whisk constantly to keep the egg yolks from curdling, about ten minutes or until thickened and pale yellow. Remove the top bowl from the heat and add in the butter, one tablespoon at a time, whisking to combine. The curd will thicken even more as it cools. Pour lemon curd into a jar or bowl and cover with a piece of plastic wrap right on the surface of the curd. This will prevent a thick skin from forming as it cools. Refrigerate for up to ten days. Use this lemon curd in the dip above, in trifles, or even as a sauce on waffles or pancakes. This recipe makes about 11-12 ounces. Lemon Cream Pie Dip recipe adapted from Foods, Folks, and Fun Lemon curd recipe care of Sally's Baking addiction