Juice of 1/2 lemon
1/2 c. pineapple juice
2 tsp. sugar
2 egg yolks
1/2 c. heavy cream, whipped
Dash of nutmeg

Heat to boiling the lemon juice, pineapple juice and sugar. Remove from heat. Beat egg yolks well and add small amount of hot fruit syrup slowly. Return heated mixture to the hot syrup, beating constantly with wire whip. Return to low heat and cook until thickened. Cool. Fold in whipped cream and nutmeg. Makes 1 1/2 cups.