Print Recipe

Lemon Cream Fruit Dip



  • 2 eggs
  • 1 cup granulated sugar, divided
  • 1/3 cup lemon juice
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 cup (1/2 pint) whipping cream, whipped


  1. In bowl, beat together eggs, 1/2 cup sugar and lemon juice.
  2. In saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water. Cook and stir until thickened; remove from heat.
  3. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened.
  4. Add vanilla extract; cool.
  5. Fold in whipped cream.
  6. Serve with fresh fruit.
  7. Refrigerate leftovers.

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