Shelly's Recipe

LEMON FRUIT DIP

Category: Sweet Dips / Spreads

1 cups sugar
1/3 cup cornstarch
1/2 cup cold water
2 large eggs, beaten
1/3 cup lemon juice
1 tsp vanilla
1 cup heaving 35% whipping cream, whipped (measure 1 cup before whipping)

In a medium saucepan combine the sugar with cornstarch; slowly whisk in the water until smooth. Cook over medium-high heat until thickened and bubbly. Reduce heat and cook for about 2 minutes; remove from heat.

Stir a small amount of the hot mixture into eggs then return all to the saucepan stirring or whisking constantly; bring to a boil, cook and stir 2 minutes longer, then remove from heat. Gently stir in lemon juice and vanilla; transfer to a bowl then cool to room temperature do not stir while cooling. Cover the surface with waxed paper then refrigerate until completely cold. When the mixture is completely cold fold in the whipped cream. Serve with fresh fruit.