Lemon cream fruit dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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
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