Lemon Cream Fruit Dip

2 eggs
1 cup granulated sugar, divided
1/3 cup lemon juice
1 tablespoon cornstarch
1/2 cup water
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream, whipped

In bowl, beat together eggs, 1/2 cup sugar and lemon juice.

In saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in 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 extract; cool.

Fold in whipped cream.

Serve with fresh fruit. Refrigerate leftovers.