Lemon Cream Fruit Dip
This is a great summer dip. Serve it with chips, fresh bread, fish, and even with Middle Eastern food.
At a glance
1 cup granulated sugar, divided
1/3 cup lemon juice
1 tbsp. cornstarch
1/2 cup water
1 tsp. 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. Refrigerate leftovers.
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