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

In small bowl beat eggs, 1/2 cup sugar and lemon juice until frothy. Set aside.

In medium saucepan combine 1/2 cup sugar and cornstarch. Gradually add water; mix well. Over medium heat, cook 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 and stir well. Cool. Fold in whipping cream. Chill. Serve with fresh fruits. Refrigerate any leftovers.