2 eggs, beaten
1 c. sugar
1/3 c. lemon juice
1 tbsp. cornstarch
1/2 c. water
1 tsp. vanilla
1 c. (1/2 pt.) whipping cream, whipped

In bowl, beat eggs, 1/2 cup of sugar and lemon. In saucepan combine remaining sugar and cornstarch; stir in water. Cook until thickened; remove from heat. Gradually stir in beaten eggs over low heat. Cook and stir until thick, add vanilla. Cool - fold in whipped cream. Serve with fresh fruit. Refrigerate left overs.