Recipe - Lemon Cream Fruit Dip

2 Eggs
1 cup Sugar
1/3 cup Lemon juice
1 tablespoon Cornstarch
One half cup Water
1 teaspoon Vanilla
1 cup (One half pint) whipping cream,
whipped

In bowl, beat together eggs, One half 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.

Posted to MMRecipes Digest V4 #186 by Julie Bertholf
jewel1@ix.netcom.com on Jul 18, 1997