Lemon Fondue

1 cup sugar
1/2 cup cornstarch
1/2 teaspoon salt
4 cups water
1/2 cup butter or margarine
1/2 cup lemon juice
2 tablespoons grated lemon peel
Strawberries, gingerbread and/or bite-size meringues

In a heavy saucepan, combine the 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 the butter, lemon juice and lemon peel until butter is melted. Transfer to a fondue pot and keep warm. S

erve with strawberries, gingerbread and/or meringues.

Yield: 5 cups