Lemon Cream Fruit Dip
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
In bowl, beat together eggs, 1/2 cup sugar and lemon juice.
In saucepan, combine remaining 1/2 cup 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; cool.
Fold in whipped cream.
Serve with fresh fruit.
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