Lemon Cream Fondue

• 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.

Pour mixture into a fondue pot and set to low. Serve warm with dippers.

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