LEMON SAUCE
1 large lemon
2 egg yolks
1 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
4 teaspoons butter
DIRECTIONS:
Using a zester, a potato peeler or a sharp paring knife, remove the yellow peel
from a lemon and mince or using a fine grater, remove the yellow portion. Once the peel is grated or minced,
measure out 1 1/2 teaspoons.
Squeeze the lemon and measure out 3 tablespoons of juice. Set aside. Separate egg yolks from whites. Beat egg yolks lightly and set aside. In a separate bowl, blend together the sugar, cornstarch, and salt.
Measure water into a saucepan. Gradually stir the sugar mixture into the water. Heat over medium-high heat, stirring until mixture boils to a clear consistency and sauce thickens. Remove from heat. Whisk a small amount of the hot mixture into the egg yolks. Return yolk mixture to saucepan. Cook, stirring constantly for about 2 minutes. Remove from heat. Add lemon zest, juice, and butter.
Simple Lemon
Sauce
Ingredients
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, well beaten
1/4 teaspoon grated lemon peel
3 tablespoons lemon juice
DIRECTIONS:
Mix all ingredients in 2-quart saucepan. Heat
to boiling over medium heat, stirring constantly; cook 1 minute. Serve warm or
refrigerate.