1 c. sugar
1/2 c. lemon juice
2 tsp. grated lemon rind
3 eggs
1 c. (1/2 pt.) whipping cream

Put sugar, lemon juice and lemon peel in top part of double boiler and place over direct heat. Heat, stirring until sugar dissolves. Beat eggs with a fork until blended; stir in the hot sugar mixture, then return to top of double boiler. Place over simmering water and cook, stirring until thickened and chill. Whip cream until almost stiff and fold in the chilled lemon custard. Cover and chill until serving time. Mix about 3 1/2 cups, enough for 8 servings over strawberries, blueberries, raspberries, etc.