Lemon cream fruit dip

Yield: 1 Servings

Measure Ingredient
2 \N Eggs
1 cup Sugar
⅓ cup Lemon juice
1 tablespoon Cornstarch
½ cup Water
1 teaspoon Vanilla
1 cup (1/2 pint) whipping cream, whipped

In bowl, beat together eggs, ½ 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 MM-Recipes Digest V4 #186 by Julie Bertholf <jewel1@...> on Jul 18, 1997

Similar recipes