Twelve Hour Fruit Salad

2 eggs, beaten
5 tablespoons fresh lemon juice
5 tablespoons sugar
2 tablespoons butter
1/2 lb miniature marshmallows
1 (20 ounce) can pineapple chunks
1 (15 ounce) can Queen Anne cherries (if not available use bing cherries)
1 (11 ounce) can mandarin oranges
2 bananas, sliced
1/2 cup chopped walnuts
1 cup heavy cream, whipped

Add lemon juice, sugar and butter to beaten eggs in top of double boiler. Add marshmallows and stir until marshmallows are melted. Cool. Add remaining ingredients except cream and nuts. Fold nuts into whipped cream. Carefully fold whipped cream mixture into fruit mixture. Place in refrigerator at least 12 hours before serving. Cut it in squares and serve it on a bed of shredded lettuce.