1/4 c. lemon juice
1/4 c. pineapple juice
1/2 c. sugar
2 eggs, well beaten
1 c. whipping cream, whipped

Combine lemon and pineapple juices in 1 quart bowl. Microwave 1 to 2 minutes on High, or until hot.

Fold sugar into beaten eggs. Slowly add egg mixture to hot fruit juice, beating well after each addition. Microwave 1 minute on High, or until thickened. Stir. Chill at least 20 minutes in refrigerator before serving, fold in whipped cream.