Lemon Sauce
desserts, pork, topping
1 cup granulated sugar
5 tablespoons white flour or cornstarch
Pinch salt
2 egg yolks
3 tablespoons lemon juice
1/2 teaspoon grated lemon peel
3/4 cup water; lukewarm
2 tablespoons butter
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
NOTES : 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. 0 5534 0 0 0 802 0 0
Contributor: Dee Bell
Yield: 16 servings
Preparation Time: 0:15