Lemon Cream Fruit Dip

Directions

1. 1
   In small bowl, beat eggs, 1/2 cup sugar and lemon juice until foamy.
2. 2
   In medium saucepan, combine remaining 1/2 cup sugar and cornstarch.
3. 3
   Gradually add water; mix well.
4. 4
   Over medium heat, cook and stir until thickened and clear; remove from heat. Gradually beat in egg mixture.
5. 5
   Over low heat, cook and stir until slightly thickened; add vanilla.
6. 6
   Cool to room temperature.
7. 7
   Fold in the whipping cream.
8. 8
   Chill. Serve with fresh fruit. Refrigerate leftovers.