- 1 Eggland's Best Egg
- 1/4 cup thawed lemonade concentrate
- 1 teaspoon grated lemon peel
- 1/2 teaspoon vanilla extract
- 1 package (3 ounces) cream cheese, softened
- In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat for 8-10 minutes or until mixture is thickened and reaches 160°. Cool to room temperature. Stir in lemon peel and vanilla.
- In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into two dessert dishes. Refrigerate until chilled. Yield: 2 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Cream Delight(2)
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I doubled the recipe & that was enough for the 2 of us to enjoy. Maybe we're just pigs! It was yummy!
My hubby and I prefer the taste of limes to lemons so I used limeade and lime peel. My husband loved it because it's tartness. I liked things sweeter so I mixed some cool whip into mine. It was cool smooth and creamy.