It’s funny how our bodies crave certain things at different times of the year isn’t it? As soon as the temperature rises—and it has risen indeed, my friends—my taste buds crave all things citrus. So when this Lemon Cream Fruit Dip from The Suzzzz was recently added to Tasty Kitchen, I didn’t waste any time trying it out.

This dip, like many other scrumptious findings here at Tasty Kitchen, combines well with other recipes. There’s a whole list of sauces, dips and dressings, sweet and savory, that can round out or pull together an otherwise ordinary dish. I decided to combine this Lemon Cream Dip with Three Many Cooks’ lovely Great Granola recipe and some fresh blueberries for a parfait perfectly perfect for a light warm weather treat.

The Lemon Cream Fruit Dip and Great Granola can both be made ahead, which makes for easy assembling of the parfaits closer to serving time.

Let’s walk through the Lemon Cream Fruit Dip recipe process.

You’ll need some basic ingredients to get started: granulated sugar, flour, lemon juice, lemon zest, an egg, boiling water, heavy cream and powdered sugar. For the full list of ingredient measurements, be sure to check the link at the end of this post.

Begin by combining the sugar, flour and lemon juice in a double boiler over low heat. I don’t own a double boiler, so I improvise with a glass (heat safe of course) bowl over a saucepan. It works just fine.

Next, add the lemon zest. Don’t you just love the fresh fragrance of lemon zest? So perky!

Beat the egg yolk and stir a little at a time into the lemon mixture. You want to just add a tad at a time so as not to scramble the egg yolk. And be sure to stir as you’re adding it in.

Beat the egg white until stiff. Then fold it into the lemon mixture.

Add the boiling water and cook in the double boiler until it thickens, stirring occasionally. It should take about 10-15 minutes. Remove from heat when the mixture has thickened and let cool. (I covered it and stuck it in the fridge, because I had to run and pick my kids up.)

In a mixing bowl, whip the cream and the powdered sugar until soft peaks form.

Fold the whipped cream into the lemon mixture. Don’t over mix.

Gently fold it in until combined. It should be light and fluffy. And such a pretty pale yellow color. Now, you can stop here and just use it as a dip with fruit (or your finger), but we’re moving onward to the parfait.

Again, the granola recipe used here is the Great Granola from Three Many Cooks. It’s easy to put together, and oh so tasty. Great granola for sure! The recipe makes a good amount, so you’ll have plenty to use for the parfaits and some leftover for snacking. Or add some milk for a mighty fine bowl of cereal. The full recipe link is at the end of this post.

When you’re ready to assemble the parfaits, simply layer the berries (I chose blueberry, but any berry or fruit will do) with the Lemon Cream Fruit Dip, then top it off with the crunchy granola.

An excellent flavor and texture combination. And easy to make ahead, too! Wouldn’t they be perfect for a picnic or poolside party, in small mason jars?

A big thanks to The Suzzzz and Three Many Cooks for sharing your recipes with us all. I don’t know about you, but I can think of all sorts of parfait combinations that this Lemon Cream Fruit Dip and Great Granola could complete.

Printable Recipe

Lemon Cream Fruit Dip

by The Suzzzz on May 23, 2011 in Desserts, Fruit Desserts May 23, 2011 DessertsFruit Desserts

5.00 Mitt(s) 2 Rating(s)

Prep Time: 10 mins

Cook Time: 40 mins

Difficulty: Intermediate

Servings: 20

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Description

Light, fluffy summer dip to serve with cut fruit, melons, angel food cake, or doughnut holes.

Ingredients

• ½ cups Granulated Sugar
• 1 Tablespoon Flour
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Lemon Zest
• 1 whole Egg, Separated
• ½ cups Boiling Water
• 1 cup Heavy Cream
• ¼ cups Powdered Sugar

Preparation Instructions

In a double boiler over low heat, dissolve sugar, flour, and lemon juice. Stir in zest. Beat egg yolk and slowly stir in to the lemon mixture. Beat egg white until stiff and fold into the lemon mixture. Add boiling water and cook in the double boiler until glossy and thick (about 10-15 minutes). Remove from heat and allow to thoroughly cool. Whip cream and powdered sugar until soft peaks form. Fold into the lemon sauce.

Printable Recipe

Great Granola with Cherries and Almonds

by ThreeManyCooks on April 30, 2010 in Breakfast April 30, 2010 Breakfast

See post on ThreeManyCooks’s site!

5.00 Mitt(s) 2 Rating(s)

Prep Time: 10 mins

Cook Time: 55 mins

Difficulty: Easy

Servings: 12

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Description

Described by many as “the best granola … ever.” Need we say more?

Ingredients

• 2 cups Old Fashioned Oats
• ½ cups Wheat Germ
• ¼ teaspoons Salt
• ⅓ cups Sliced Almonds
• ⅓ cups Sweetened, Flaked Coconut
• ¼ cups Maple Syrup
• 3 Tablespoons Flavorless Oil (such As Vegetable Or Canola)
• 2 Tablespoons Warm Water
• ¾ teaspoons Almond Extract
• ⅓ cups Dried Cherries

Preparation Instructions

Adjust oven rack to middle position and heat oven to 275 degrees. Mix oats, wheat germ, salt, almonds and coconut in a medium bowl. Heat syrup, oil, water, and almond extract to a simmer in a small saucepan over medium heat. Drizzle over oat mixture and stir to combine. Pour mixture into a 13-by 9-inch pan coated with vegetable cooking spray. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir in cherries. Continue to bake until golden brown, about 20 to 25 minutes longer. Let cool and serve. (Can be stored in an airtight tin for 1 month.)

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if this Lemon Icebox Delight wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!

The lineup of ingredients is pretty simple. Check it out!

Pour your graham cracker crumbles into a large bowl. Whisk in the sugar.

Next, add in the melted butter and stir until large crumbles form.

Once the graham cracker crumbles are formed, press them into the bottom of a 13×9 inch baking dish.

In the same large bowl that you mixed the graham crackers, mix together cream cheese and powdered sugar until smooth. Next, fold in half of the Cool Whip until incorporated.

Once it’s smooth, spread it over the top of the pressed graham crackers.

Now, it’s time for the second layer. Again in the same bowl as before, stir together the condensed milk and lemon juice. I ran out of lemons, so I used less lemon juice than called for. But it worked out just fine. I might even suggest it so that this layer isn’t too soft and you can spread out the final layer without it swirling too much.

Pour the mixture over the first layer. Looks gorgeous already!

Lastly, the final layer is the remaining Cool Whip! Cool Whip is one of my favorite treats, especially right out of the freezer. But I resisted eating the rest of it right out of the tub and put it on the bars.

Place these into the fridge to chill until ready to slice and serve.

Garnish with a bit of lemon zest to make it pretty. You and your family are going to fall very hard for these!

Be sure to check out Tonya’s TK recipe box and her site 4 Little Fergusons for more home-cooked inspiration. This Bistecca Pizza Al Forno is speaking volumes to me in particular!

What is your family’s favorite dish when you are together? Post your favorite link below to share the love with the rest of your Tasty Kitchen friends!

Printable Recipe

Lemon Icebox Delight

by 4littleFergusons on May 22, 2014 in Custards/Puddings, Desserts May 22, 2014 Custards/PuddingsDesserts

5.00 Mitt(s) 3 Rating(s)

Prep Time: 15 mins

Cook Time: 15 mins

Difficulty: Easy

Servings: 6

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Description

Tastes light and fresh, no pudding mixes in this recipe!

Ingredients

• 1 cup Graham Cracker Crumbs
• 1 stick Melted Butter
• ½ cups Sugar
• 8 ounces, weight Cream Cheese, Softened
• 16 ounces, weight Cool Whip, Thawed, Divided
• 1-½ cup Powdered Sugar
• 1 cup Lemon Juice
• 1 whole Lemon, Zested
• 14 ounces, fluid Sweetened, Condensed Milk

Preparation Instructions

For the crust:
Preheat oven to 350ºF. Combine Graham cracker crumbs, butter and sugar. Press into the bottom of a sprayed 9×13 glass pan. Bake for 12 minutes. Cool.

For the filling:
Mix the cream cheese, powdered sugar and half the whipped topping until combined. Spread over cooled crust.

Whisk the sweetened condensed milk with lemon juice and zest, until combined. Pour over cream cheese layer. Top with remaining whipped topping and refrigerate overnight before serving.

 
 
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Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

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