Lemon Sauce

Ingredients

1 cup granulated sugar
5 tablespoons cornstarch
pinch of salt
2 egg yolks
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel
3/4 cup lukewarm water
2 tablespoons butter

Directions

Mix together sugar, flour or cornstarch and salt. Add well-beaten egg yolks, lemon juice and grated rind. Slowly stir in water until well-blended. Cook over low heat or in double-boiler until thickened. When desired thickness is achieved, stir in butter. Yields: 1 cup. A tangy sauce, terrific on gingerbread, fruit or spice cake. This is a sauce, not a pudding, and is best served on cakes or breakfast batter breads.

Go Back To Sauces