Lemon Cream Fondue

This lemon cream fondue is perfect year round. During colder months, serve it with pound cake and during warmer months it is perfect served with fresh fruit.

• 1 cup sugar
• 1/2 cup cornstarch
• 1/8 teaspoon salt
• 4 cups water
• 1/2 (1 stick) cup butter or margarine
• 1/2 cup lemon juice
• 2 tablespoons grated lemon peel
• Dippers including angel food cake, strawberries, shortbread, meringues

In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in butter, lemon juice and peel until butter is melted. It will seem runnier than you would want but it thickens a bit upon standing.

Pour mixture into a fondue pot and set to low. Serve warm with dippers. I like to provide little paper cups in case my guests want to make a plate and leave the table.

When I served Lemon Cream Fondue recently (as seen above), I used a tea light fondue dish from Rick Bayless of Frontera Grill fame and used strawberries, vanilla sugar wafers, the best Scottish Shortbread and crispy ginger snaps as fondue dippers.

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