In a small saucepan add the sugar, beaten egg, fruit juices and zest. Stir over low heat and cook until a candy thermometer reaches 160 F. If you don't have a thermometer, you want to cook it so the egg becomes cooked. I simmered it for a few minutes. Let cool.
In a bowl, beat the cream cheese for 1-2 minutes, until it's lighter and somewhat fluffy. Once the sugar mixture is cool, slowly add it to the cream cheese mixture, beating in between adding more. At this point I tested the temperature. If it's a little warmer then room temperature, put it in the fridge for a while.
Fold in the cool whip. Taste and determine if it needs more. I used about 1/3 container.
Take a pineapple and cut vertically in front of the top stem. You only want to take off a little bit. Hollow it out (try to keep the pieces of pineapple in tact and not a mushy mess since you'll be serving it with the dip) and take a paper towel and dab out the excess liquid. Fill with the mixture and garnish with lemon zest.
Serve with your fruit of choice. We did melon, cantaloupe, strawberries, blueberries, grapes and pineapple.