A creamy Lemon Curd Fruit Dip made with cream cheese, Greek yogurt and luscious lemon curd, this fruit dip recipe has sugar-free options.
This Lemon Curd Fruit Dip is an easy, casual dessert or party snack. It’s sweet, it’s creamy and it’s delicately lemon flavoured. One dip and you’ll be back for more!
Perfect for spring and summer potlucks, deck parties, Mother’s Day, Easter brunch, or potlucks year round, this easy lemon curd fruit dip recipe is one you’ll make again and again.
Serve it with strawberries, sliced melon, fresh pineapple spears, fruit kabobs or even amaretti cookies and your friends will be dipping non-stop!
Ready to get dipping? Here’s what you’ll need to make this cream cheese fruit dip.
Ingredients for Lemon Curd Fruit Dip
- Homemade Honey Lemon Curd: I’ve included the recipe below, but for more information, see 5-Minute Microwave Honey Lemon Curd
- cream cheese: either light or regular will work
- sweetener: I used Monkfruit with erythritol, but any granulated sweetener will work.
- Greek yogurt: choose a very thick variety, to prevent the dip from being runny
- vanilla: pure vanilla extract
- lemon zest: optional for garnish.
- fruit and berries: your choice. Choose what is in season. I used strawberries, banana slices, kiwi, and blackberry-blueberry kabobs.
Tips for Making Lemon Curd Fruit Dip
- Avoid lumpy dip by making sure the cream cheese is at room temperature before you combine it with the sweetener.
- An electric mixer works best for this recipe. The first time I made this dip, I used a mini food processor, but it didn’t give it the smooth whipped texture that an electric mixer does.
- After mixing, chill thoroughly before serving to allow time for the dip to set up and thicken slightly.
- Make it ahead of time! This lemon fruit dip will last for a week or more, covered tightly and refrigerated.
Pin this easy fruit dip recipe to keep it in your back pocket! This lemon dip is a good one to have on hand for an easy dessert, for picnics, potlucks or healthy afternoon snacks. Guaranteed to get rave reviews.
Creamy Lemon Curd Fruit Dip
Homemade Lemon Curd
- 6 tbsp butter , or coconut oil
- 3 large eggs
- 1/3 cup liquid honey
- 1/2 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
Lemon Curd Fruit Dip
- 4 oz cream cheese, softened
- 1/3 cup sweetener, sugar, or 0-calorie substitute like Monkfruit with erythritol
- 1/2 cup Greek yogurt, thick
- 1 tsp pure vanilla extract
- 3 tbsp lemon curd
- 1 tsp lemon zest, optional
Homemade Lemon Curd
- Melt butter (or coconut oil) in a glass measuring cup in the microwave.
- In a separate glass bowl, whisk 3 eggs with 1/3 cup liquid honey. Add lemon juice and zest and whisk again.
- Slowly add cooled butter (or coconut oil) and whisk until well combined.
- Microwave at 50% power for 1 minute. Stir, then microwave at full power for 1 minute. Stir again. Repeat in 1 minute intervals, as necessary. The time needed will depend on the power of your microwave oven. When it thickly coats the back of a metal spoon, it's ready.
- Remove the bowl from the microwave and pour the lemon curd through a strainer to remove zest and any possible bits of cooked egg. It may seem too thin, but it will thicken as it cools. Once cool, store in the refrigerator.
Lemon Curd Fruit Dip
- With an electric mixer, whip the softened cream cheese with sweetener (your choice of sugar or 0-calorie natural sweetener.)
- Add the Greek yogurt and vanilla and beat again until smooth. Add the cooled lemon curd. Transfer to a serving dish and garnish with lemon zest and berries if desired. Serve with assorted fruits and berries and/or cookies.
If you have leftover lemon curd, try these recipes, too!
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