Lemon Cream Fruit Dip - cooking recipe

Ingredients

2 eggs
1 c. sugar
1/3 c. ReaLemon juice from concentrate
1 Tbsp. cornstarch
1/2 c. water
1 tsp. vanilla extract
1 c. whipping cream, whipped (1/2 pt.)

Preparation

In small bowl, beat eggs, 1/2 cup sugar and lemon juice until foamy.
In medium saucepan, combine remaining 1/2 cup sugar and cornstarch.
Gradually add water; mix well.
Over medium heat, cook and stir until thickened and clear; remove from heat. Gradually beat in egg mixture.
Over low heat, cook and stir until slightly thickened; add vanilla.
Cool to room temperature.
Fold in the whipping cream.
Chill. Serve with fresh fruit. Refrigerate leftovers.