Tangy lemon sauce

Yield: 1 Servings

Measure Ingredient
1 cup Sugar
2½ tablespoon Cornstarch
2 cups Water
2 Egg yolks; beaten
½ cup Lemon juice
1 tablespoon Grated lemon peel
2 tablespoons Butter

Combine sugar and cornstarch in saucepan; gradually add water, blending until smooth. Cook over medium heat, stirring constantly till mixture becomes thick and clear; remove from heat. Stir small amount of hot mixture into egg yolks; add to hot mixture in saucepan and cook 2 minutes. Add lemon juice, peel and butter, blend well. Serve, warm or cold. Makes 2¾ cups

Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 18, 1997

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