Lemon Cream Fruit Dip
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.
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