2 C. Sugar
2/3 cup Real Lemon Lemon Juice from Concentrate
2 Tbsp. cornstarch
1 C. water
2 tsp. vanilla extract
2 C (1 pint) whipping cream, whipped
In bowl, beat together eggs, 1 C. 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. Makes 6 cups.