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Nov 032011

Lemony Fruit Dip

Fruit is always good, no matter what time of year, so have a fruit lunch with this yummy dip!


2 cups sugar
2/3 cup cornstarch
1 cup cold water
4 eggs beaten
2/3 cup lemon juice
2 teas vanilla
2 cups heavy cream


In a large saucepan, combine the sugar and cornstarch. Gradually whisk in the cold water until smooth. Cook over medium heat, stirring constantly, until thickened. Reduce heat, cook and stir 2 more minutes. Remove from heat. Stir a small amount of the hot mixture into the eggs and return all to the saucepan, constantly stirring. Bring to a gentle boil, cook and stir for 2 more minutes. Remove from heat and stir in the lemon juice and vanilla. Place in a bowl and cool to room temperature without stirring. Cover surface of mixture with waxed paper and refrigerate until nice and cold. Meanwhile, whip the cream until stiff and when ready to serve, fold into the lemon mixture. Serve up with lotsa fresh fruit and maybe some coconut pound cake I posted on November the 3rd and enjoy!

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