Total Time
20mins
Prep 10 mins
Cook 10 mins

This recipe comes from the Fall 2006 issue of Cooking for 2. It is very light and makes a quick weeknight dessert for 2. The recipe is credited to Joan Jay of Frisco, TX. I use Splenda when making this and it works great.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the sugar or Splenda and cornstarch.
  2. Over medium low heat, stir in milk until smooth; bring to a boil, stirring constantly.
  3. Cook for 1 to 2 minutes or until thick and bubbly; remove from heat.
  4. Stir in the lemon juice, zest and vanilla.
  5. Place the pan in a bowl of ice water and stir for 2 minutes to cool.
  6. Fold in whipped topping and food coloring if using; spoon into dessert dishes, cover with plastic wrap and refrigerate for at least 1 hour before serving.
  7. Garnish with additional whipped topping if desired.
Most Helpful

5 5

I made this with Splenda, omitting the food coloring. I meant to make it last for two meals, but couldn't resist gobbling it up on the spot. Then the next day I was thinking of it all day and wishing I'd saved some, so I ended up making another batch and then gobbling all of that up. Ba-a-ad echo! Goo-oo-ood Paula for such a great dessert.

5 5

This was a 1-2-3 tag for a last min Easter dessert. I had made a cake for the gents but then decided that I wanted dessert too, lol. This just hit the spot. It's very light and lemony and the perfect ending to a big holiday meal. Very easy to make. I didn't use the food coloring. Thanks Paula :D

4 5

NICE and Light! I used Splenda, 1% milk, and Cool Whip Lite. I enjoyed it layered in between cake with fresh sliced slrawberries and topped off with lemon curd. Yum! Made for 1-2-3 hit wonders.