Ingredients

1 Tbsp. cornstarch
2 tsp. dry mustard
1-1/2 tsp. salt
1 C. water
2 medium eggs, beaten
1/3 C. lemon juice, fresh
2 Tbsp. white vinegar
sugar substitute equal to 6 tsp. sugar

Cooking Instructions

Combine cornstarch, mustard, and salt in top of a double boiler. Combine water and beaten eggs. Slowly add to cornstarch mixture, stirring constantly, until smooth. Cook over simmering water 5 minutes, stirring constantly. Very slowly stir in lemon and vinegar. Continue cooking and stirring over simmering water for 10 more minutes. Remove from heat. Add sweetener; mix well. Pour into a pint jar. Cover and store in refrigerator. Stir well before each use. Serve with fruit, chicken, or seafood salads.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)