1 cup sugar
1/3 cup lemon juice
grated lemon peel
1 Tbsp. cornstarch
1/2 cup water
dash of salt
1 tsp. vanilla
1 cup (1/2 pint) whipping cream, whipped
In a bowl beat together eggs, 1/2 cup sugar and the lemon juice.
In a saucepan combine remaining sugar and cornstarch and salt. Stir in the water. Cook and stir until thickened. Remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla; cool. Fold into the whipped cream. Refrigerate.
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