Recipe for cooking lemon cream fruit dip

Starters and Snacks :: Sweet Dips and Spreads

Lemon Cream Fruit Dip

2 eggs
1 C. sugar, divided
1/3 C. lemon juice
1 Tbsp. cornstarch
1/2 C. water
1 tsp. vanilla extract or flavoring
1 C. (1/2 pint) whipping cream, whipped

In bowl, beat together eggs, 1/2 C. sugar and lemon juice.

In saucepan, Mix together remaining 1/2 C. 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 extract or flavoring; cool.

Fold in whipped cream.

Serve with fresh fruit. Refrigerate leftovers.