Luscious Lemon Cream

This Lemon Cream does not contain yogurt or pudding or sour cream. It is simply the best lemon cream ever! You can use this to dip any fruit or top a cheesecake with it. Its use is limited only by your imagination. I LOVE this stuff!

• Ready In: 30 mins
• Yields: 3 cups approximately

Ingredients

• 2  eggs
• 1  cup sugar
• 1⁄3 cup lemon juice concentrate (not lemonade)
• 1  tablespoon cornstarch
• 1⁄2 cup water
• 1  teaspoon pure vanilla extract
• 1⁄2 pint  whipping cream (whipped)

Directions

1. In a mixing bowl beat together eggs, 1/2 cup of the sugar and the lemon juice. Set aside.
2. In a medium saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water and cook over medium heat until thickened stirring constantly; remove from heat.
3. Gradually stir in the egg mixture and mix together.
4. Return pan to heat and cook on low, stirring mixture until it thickens slightly; remove from heat.
5. Add vanilla and mix together.
6. Cool in refrigerator until chilled; then fold in the whipped cream when ready to serve.
7. Serve with fresh fruit like pineapple, bananas, strawberries, grapes, kiwi, anything you like. Enjoy!
8. Refrigerate leftovers.
9. Use on french toast the next day if you have any left. Yum!