Lemon Cream Fruit Dip

Ingredients

• 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

Instructions

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.