1 egg
1/2 c. sugar
1/6 c. Real lemon juice from concentrate
1/2 tbsp. cornstarch
1/4 c. water
1/2 tsp. vanilla extract
1/2 c. heavy cream, whipped

In a small bowl beat egg, 1/4 cup sugar, and lemon juice until frothy. In medium saucepan combine remaining 1/4 cup sugar and cornstarch. Gradually add water; mix well. Cook over medium heat and stir until thickened and clear. Remove from heat.

Gradually beat in egg mixture. Over low heat cook and stir until slightly thickened. Remove from heat; add vanilla. Cool. Fold whipped cream into sauce; chill. Delicious served as a dip with fresh fruit.