This creamy Lemon Curd Fruit Dip is made with cream cheese, Greek yogurt, and luscious homemade lemon curd. A creamy lemon dip for fruit trays, for a simple dessert, or a nutritious snack!
Why you'll love this easy lemon fruit dip
- An easy dessert. This Lemon Curd Fruit Dip is an easy, casual dessert or party snack. It's sweet, it's creamy and it's delicately lemon flavored. One dip and you'll be back for more!
- Simple ingredients: delicious lemon curd, cream cheese, and Greek yogurt.
- Popular year-round. Perfect for game day, a baby shower, a bridal shower, spring and summer potlucks, deck parties, Mother's Day, Easter brunch, or winter holiday parties, or potlucks year-round, this easy lemon curd fruit dip recipe is one you'll make again and again.
- Delightfully addictive. With a bright lemon flavor, it makes a perfect dip for fruit trays or a fruit platter.
- Use your favorite fruits: like strawberries, sliced melon, fresh pineapple spears, fruit kabobs or even amaretti cookies, vanilla wafers or graham crackers. Your friends will be dipping non-stop (then asking you for the recipe!)
This lemon curd dip recipe is part of my collection of Gluten-Free Desserts for Easter and Spring.
🛒 Ingredients for Lemon Curd Fruit Dip
Ready to get dipping? Here's what you'll need to make this luscious lemon curd and cream cheese 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 use either Monkfruit with erythritol (to keep it sugar-free) or any granulated sweetener.
- Greek yogurt: choose a very thick variety, to prevent the dip from being runny
- vanilla: pure vanilla extract gives the best flavor
- lemon zest: optional, for garnish.
- fruit and berries: your choice. Choose what is in season. I usually use strawberries, banana slices, kiwi, and blackberry-blueberry kabobs.
👍🏼 Tips for Making Lemon Curd 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.
- 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.
🍽 Serving Suggestions
Choose a variety of fruits and berries to make an attractive, irresistible fruit tray or grazing board! Try any of the following fruits, depending on the time of year and what is in season where you live.
- other berries: like blackberries, raspberries, and blueberries. These work best for dipping if you skewer them with cocktail skewers.
- large grapes (best if you skewer them)
- kiwi fruit
- sliced bananas: dip in lemon juice first to prevent them from browning.
- mango slices
- pineapple spears
- sliced starfruit
- dragon fruit
- firm pears
- cantaloupe, honeydew, or other melon varieties
Save this easy fruit dip recipe to keep it in your back pocket! It's a good one to have on hand for an easy dessert, for picnics, potlucks or healthy afternoon snacks. Guaranteed to get rave reviews when you add it to a fruit board!
Storing Lemon Dip
Refrigerate this lemon dip in an airtight container. It will keep for a week or more.
If you have leftover lemon curd, try these recipes, too!
When you make this lemon curd fruit dip recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒 More dip recipes
This recipe was originally published in 2019. It has been updated with extra information.
Creamy Lemon Curd Fruit Dip
Homemade Lemon Curd
- 6 tablespoons butter, or coconut oil
- 3 large eggs
- ⅓ cup liquid honey
- ½ cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
Lemon Curd Fruit Dip
- 4 oz cream cheese, softened to room temperature
- ⅓ cup sweetener, sugar, or 0-calorie substitute like Monkfruit with erythritol
- ½ cup Greek yogurt, thick
- 1 teaspoon pure vanilla extract
- 3 tablespoon lemon curd
- 1 teaspoon 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 ⅓ 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 room temperature, 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.