Luscious lemon cream custard served atop lightly sweetened fresh strawberries.

Lemon Cream and Berries

4 large egg yolks
1 cup granulated sugar
1/4 cup lemon juice
1 tablespoon cornstarch
1/2 cup cold water
1 teaspoon vanilla extract
2 tablespoons grated lemon peel
1 cup whipping cream, whipped
4 cups strawberries, lightly sweetened if desired

1. In a bowl beat egg yolks, sugar, and lemon juice until light.
2. In a saucepan combine cornstarch and sugar. Stir in cold water. Cook over medium heat until thickened, stirring constantly. Remove from the heat. Stir a small amount of the hot mixture into the egg yolks; stir the egg yolks into the hot mixture. Cook over very low heat until slightly thickened, stirring constantly. Remove from the heat. Stir in vanilla and grated lemon peel. Cool.
3. In a bowl, with an electric mixer at medium speed, beat cream until stiff; fold into the egg mixture. Spoon into a serving bowl and serve with strawberries.

Makes 8 servings.