| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dips, Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Sugar |
| 1/3 |
c |
Lemon juice |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
| 1 |
ts |
Vanilla |
| 1 |
c |
(1/2 pint) whipping cream, whipped |
INSTRUCTIONS
In bowl, beat together eggs, 1/2 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@ix.netcom.com> on Jul 18, 1997
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