I didn't name this recipe. The word "luscious" is not really frequently a part of my vocabulary. This recipe is definitely tasty, but I guess "Tasty Lemon Cream" just wouldn't sound the same.
This isn't the healthiest of fruit dips, but it is oh so good. My nephew came back for more 3-4 times the last time I brought this to family dinner. He liked it best with strawberries. Raspberries and blueberries are my favorite, but honestly, I love it on all kinds of fruit. It needs a little bit of time to cool, but otherwise, it goes together pretty quickly. This serves quite a few, so if only serving 6-8, you can probably cut it in half.
Luscious Lemon Cream
2 eggs
1 c. sugar, divided
1/3 c. lemon juice (bottled works fine)
1 Tbsp. cornstarch
1/2 c. water
1 tsp. vanilla
1 c. whipping cream, whipped
In bowl, beat together eggs, 1/2 c. of the sugar and lemon juice. In saucepan, combine remaining sugar and cornstarch. Stir in water. Cook and stir over medium heat until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla; cool. (I stick it in the fridge or freezer to speed up the process.) Fold in whipped cream. (I whip the cream while the lemon mixture is cooling.) Serve with fresh fruit.
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