Title: Lemon Cream Fruit Dip
Categories: Dip Dessert
Yield: 1 Servings
| 2 | | Eggs |
| 1 | c | Sugar |
| 1/3 | c | Lemon juice |
| 1 | tb | Cornstarch |
| 1/2 | c | Water |
| 1 | ts | Vanilla |
| 1 | c | (1/2 pint) whipping cream, whipped |
In bowl, beat together eggs, 1/2 cup sugar and lemon juice. In saucepan,
combine remaining sugar and cornstarch; stir in water. Cook and stir until
thickened; remove from heat. Gradually beat in egg mixture. Over low heat,
cook and stir until slightly thickened. Add vanilla; cool. Fold in whipped
cream. Serve with fresh fruit. Refrigerate leftovers. By Gerald Edgerton on
May 18, 1996