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How to make it

  • In a large heavy saucepan, combine the sugar and cornstarch. Gradually whisk in water until smooth.
  • Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat.
  • Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  • Gently stir in lemon juice and vanilla.
  • Transfer to a bowl.
  • Cool to room temperature without stirring.
  • Cover surface of mixture with waxed paper; refrigerate until cooled. Fold in whipped cream.
  • Serve with fresh fruit
  • . Yield: 5 cups.
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Reviews & Comments 5

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    " It was excellent "
    gapeach55 ate it and said...
    Yes mam! Love lemon!
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    " It was excellent "
    peetabear ate it and said...
    great post... and you know I could not resist a lemon recipe....five forks
    peeta
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    " It was excellent "
    juels ate it and said...
    Does look and sound luscious! High 5 from me!
    Was this review helpful? Yes Flag
    " It was excellent "
    hunnee ate it and said...
    another excellent post Tink thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Yum!!
    Was this review helpful? Yes Flag

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